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  • 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



Step 1

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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