This decadent gratin could become your next holiday classic. The slightly spicy and smoky chipotle puree provides a great balance to the sweet potatoes and cream and takes this dish to another level of flavor. It's amazing how good three ingredients can be.
Reprinted from the book Bobby Flay's Mesa Grill Cookbook by Bobby Flay. Copyright 2007 by Bobby Flay. Photographs Copyright 2007 by Ben Fink. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
|2 cups heavy cream||Kosher salt and freshly ground black pepper|
|1 tablespoon chipotle chile puree||Thinly sliced green onion, white and green parts, for garnish (optional)|
|4 medium sweet potatoes, peeled and sliced 1/8-inch thick|
Preheat the oven to 375 degrees Fahrenheit.
Whisk together the cream and chipotle puree.
In a 10-inch square baking dish with 2-inch-high sides, arrange an even layer of potatoes on the bottom of the dish, drizzle with 3 tablespoons of the cream mixture, and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 9 to 10 layers. Press down on the gratin to totally submerge the potatoes in the cream mixture.
Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking for 30 to 45 minutes, until the cream has been absorbed, the potatoes are cooked through, and the top is browned.
Remove from the oven and let rest for 10 minutes before slicing. Top with green onion. This can be made up to 1 day ahead and refrigerated. Reheat before serving.
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