Sweet Potato Gratin with Smoked Chiles
Source: posted by MQ~From Bobby Flay
4 cups heavy cream (can use a combination of whole milk and cream)
1 canned chipotle pepper
6 medium sweet potatoes, peeled and sliced thin
Salt and freshly ground pepper
1. Preheat the oven to 350 F.
2. In a blender, puree the cream and chipotle until smooth.
3. In a 10 x 10-inch casserole, arrange a fourth of the sweet potatoes, season to taste with salt and pepper, and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. May be prepared up to this point one half- hour ahead, covered, and refrigerated.
4. Bake for 1 hour, or until the cream has been absorbed and the potatoes are browned. May be pre-pared up to 1 day ahead, covered, and refrigerated. To serve, reheat in a 350 F. oven for 12 minutes.
Makes 8 to 10 servings