It's All Delicious

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.