Menu Enter a recipe name, ingredient, keyword...

CHIPOTLE SWEET POTATO GRATIN

By

Pillsbury recipe card

Google Ads
Rate this recipe 4/5 (3 Votes)

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

Details

Preparation

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.

You'll also love

Review this recipe

Potato Pancakes (Weight Watchers) Sweet Potato and Beef Chili