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" Sweet Potato Gratin with Smoked Chiles
"
This dish is close to aphrodisical. As it bakes, the heavy cream is absorbed by the potatoes, so the gratin is firm, not creamy or soupy. The chipotle pepper adds a surprising jolt of spice.
Ingredients:
4 cups heavy cream
1 canned chipotle pepper
6 medium sweet potatoes, peeled and sliced thin
salt and freshly ground pepper
Preparation:
Preheat the oven to 350 F.
In a blender, puree the cream and chipotle until smooth.
In a 10x10 inch casserole, arrange a fourth of the sweet potatoes, season to taste with salt and pepper, and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. May be prepared up to this point one half-hour ahead, covered, and refrigerated.
Bake for 1 hour, or until the cream has been absorbed and the potatoes are browned. May be prepared up to 1 day ahead, covered, and refrigerated.
To serve, reheat in a 350 F. oven for 12 minutes.
Makes 8 to 10 servings.
Adapted from Bold American Food by Bobby Flay.
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