Gourmet Sweet Potato Gratin With Chiles and Cream (Casserole)
"Always a hit at a cocktail buffet, holiday time or not!!! If you want to go lighter, cut one cup of the cream; however the volume of the sweet potatoes absorbs the richness of the full amount. Recipe is from Zanne Zakroff of Gourmet magazine."
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 3 tablespoons unsalted butter, at room temperature
- 2 chipotle chiles in adobo
- 5 cups heavy cream
- 9 sweet potatoes, peeled and thinly sliced (about 8 cups)
- salt
- fresh ground white pepper
directions
- Preheat the oven to 350 degrees F.
- Generously butter a shallow 4-quart casserole. Set aside.
- In a blender or food processor fitted with the metal blade, combine the chiles and cream and blend until smooth.
- Place a layer of sliced sweet potatoes in the casserole. Pour some chile cream over the top and season with salt and pepper. Continue layering until all the potatoes are used, ending with cream.
- Bake for 1 hour or until the potatoes are tender and the top is lightly browned and bubbling. Serve hot or at room temperature.
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Reviews
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Though I haven't yet made this recipe, a good friend swears by this. He also insists that we must use sweet potatoes and not yams. I didn't know that there was a difference! Thank you for posting.
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
