Yield: 6 Servings
|2 cans||(10-ounce) mild enchilada sauce (2 cups)|
|Cloves; minced and mashed to a paste|
|5 larges||Sweet potatoes; (about 3 1/2 lbs)|
|1⅓ cup||Coarsely grated Monterey Jack cheese; (about 6 ounces)|
The following dish was inspired by a gratin served at Mesa Grill in New York City. In that recipe six sweet potatoes are combined with a chipotle chili and a quart of heavy cream for a rich and delicious side dish. In our version a similarly sweet-hot balance is achieved with the addition of enchilada sauce and cheese but no cream.
Preheat oven to 375F. In a large saucepan simmer enchilada sauce, water, and garlic with salt to taste, stirring occasionally, 5 minutes. Peel potatoes and cut crosswise into ⅛-inch-thick slices. In a 3-quart gratin or shallow baking dish layer one fourth of potatoes in concentric circles, overlapping slightly, and sprinkle with ⅓ cup cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese. Pour sauce slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan (it may bubble over) in middle of oven 1 hour, or until potatoes are tender. Gratin may be made 2 days ahead and chilled, covered. Reheat gratin, covered, in oven.
Serves 6 to 8.
Gourmet November 1994
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Mar 3, 1998