INGREDIENTS

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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