Sweet Potato Gratin - from Bobby Flay's Mesa Grill Cookbook
Tuesday, July 21, 2009 at 9:25AM
This is one of those problem recipes. The problem is that once you make it you will want to over and over again. I love when I find a recipe like that! I will admit, this is a bit of a pain in the booty to make breaking out the mandolin and all (you really have to use one to get the potato slices thin enough) but like I said once you make this you will be hard pressed to bore yourself with a plain ole white potato au gratin again. the sweet potatoes cook down, absorb the cream and then melt in your mouth. Oh, it’s just amazing! I think I am in food love with this dish.
Serves 4-6
Ingredients
2 cups heavy cream
1 tablespoon chipotle chile puree*
4 medium sweet potatoes, peeled and sliced 1/8 inch thick
Garlic powder
Butter
Salt and pepper
Preheat oven to 375°F.
Whisk cream and chipotle puree together.
Season the bottom of a 10-inch square baking dish with butter and garlic powder arrange an even layer of potatoes on the bottom of the dish. Drizzle with 3 tablespoons of cream mixture over potatoes, season with salt and pepper.
Repeat procedure, pressing down the gratin until totally submerged in cream mixture.
Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 30-45 minutes until cream has been absorbed and top is brown. Let rest for 10 minutes before slicing.
* To make chipotle chile puree – process 1 can of chipotle peppers in adobo sauce in the bowl of a food processor until pureed.
Reader Comments (2)
Holy Mackeral! I pureed my chipotles and poured them out then added my ceam without wiping it completely clean AND added the tablespoon of pureed chipotle. FIRE!!!!! 911 on my tongue. I overdid it-the rest of the recipe is great. I sprinkled a little brown sugar on mine to help sweeten the fire but not my darling husband! He LOVED it. He eats bites of the leftovers cold from the frige just to get the burn in the aftertaste! Thanks Sally! Another one for the regular line up!
I tried this recipe and it was not at all like the restaurant. I went back to Bobby Flay's at the Borgata and tried it again and it wasn't even close so I asked how they made it there. The potatos are sliced very, very thin and layered just like the receipe but they added cinnimon and nutmeg, which is not in the recipe online. They also cook it in large pans, slice it in portions and then put it under the broiler to crust up the top some. I would cut back on the chipotle some maybe used just the sauce. I haven't tried it this way yet but will soon because if done right it is to die for good!