| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 2 | cn | (10-ounce) mild enchilada sauce (2 cups) |
| 1 | c | Water |
| 2 | lg | Garlic |
| Cloves; minced and mashed to a paste | ||
| 5 | lg | Sweet potatoes; (about 3 1/2 lbs) |
| 1 1/3 | c | Coarsely grated Monterey Jack cheese; (about 6 ounces) |
INSTRUCTIONS
The following dish was inspired by a gratin served at Mesa Grill in New York City. In that recipe six sweet potatoes are combined with a chipotle chili and a quart of heavy cream for a rich and delicious side dish. In our version a similarly sweet-hot balance is achieved with the addition of enchilada sauce and cheese but no cream. Preheat oven to 375F. In a large saucepan simmer enchilada sauce, water, and garlic with salt to taste, stirring occasionally, 5 minutes. Peel potatoes and cut crosswise into 1/8-inch-thick slices. In a 3-quart gratin or shallow baking dish layer one fourth of potatoes in concentric circles, overlapping slightly, and sprinkle with 1/3 cup cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese. Pour sauce slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan (it may bubble over) in middle of oven 1 hour, or until potatoes are tender. Gratin may be made 2 days ahead and chilled, covered. Reheat gratin, covered, in oven. Serves 6 to 8. Gourmet November 1994 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Mar 3, 1998
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