CHIPOTLE SWEET POTATO GRATIN

Pillsbury recipe card
Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 1/2

    lb sweet potatoes

  • 1/4

    cup butter

  • 3/4

    cup chopped onion

  • 2

    cloves garlic, finely chopped

  • 1/4

    cup flour

  • 2 1/2

    cups half-and-half

  • 1 1/2

    tsp salt

  • 1/2

    tsp ground cumin

  • 1/4

    tsp pepper

  • 3

    cups Monterey Jack cheese

  • 1-2

    tblsp finely chopped chipotle chiles in adobo sauce

Directions

In 4 quart Dutch oven, place sweet potatoes and just enough water to cover potatoes. Heat to boiling; reduce heat to medium-low. Cover; cook 20 minutes or until almost tender. Drain; cool slightly. Peel potatoes; cut crosswise into ½ inch slices. Heat oven to 350. Spray 2 quart oval gratin dish or 3 quart casserole with cooking spray. Arrange potato slices overlapping in grain dish. In 3 quart saucepan, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, until tender. Sprinkle flour over onion mixture; cook 1 minute, stirring constantly. Gradually add half-and-half, stirring constantly until thickened and bubbly. Stir in salt, cumin and pepper. Add cheese and chipotle chiles; stir until cheese is melted. Pour cheese sauce over potatoes. Bake uncovered 45 minutes or until lightly browned and bubbly. Let stand 15 minutes before serving.

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