Sweet Potato Gratin with Smoked Chiles

When we were at Bobby Flay’s Mesa Grill in Las Vegas, we had a great sweet potato gratin. I found the recipe on line and made a few minor adjustments. It’s kind of high in fat but really tasty.

Sweet Potato Gratin with Smoked Chiles
Adapted from the recipe by Bobby Flay, Food Network

2 1/2 cups heavy cream (I used 2 cups and it was fine)
1 tablespoon chipotle puree (use only 1 chipotle pepper from a can with adobo. They’re really hot)
3 medium sweet potatoes, peeled and sliced thin (or 2 big ones)
Salt and freshly ground pepper
Freshly grated nutmeg

Preheat oven to 350 degrees.

Combine the heavy cream and chipotle puree in a small bowl. (I put some of the cream in the food processor and the chipotle pepper and whizzed it around then added the rest of the cream) In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes. (Use the thin slicing disc on the food processor to slice the potatoes) Season to taste with salt and pepper and pour a fourth of the cream over it. (Salt and pepper each layer, I also added some freshly grated nutmeg.) Repeat with the remaining potatoes and cream, forming 4 layers.

Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. (I had to bake this more like an hour and a half) Remove from the oven and let sit 10 minutes before serving.

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