Southwestern sweet potato gratin
Instructions:
Chihuahua, Cotija, and Mexican crema give the dish authentic flavor, but Monterey Jack, French feta, and sour cream are good substitutes. Unsalted butter, for baking dish 4 large sweet potatoes (about 4 pounds), peeled and thinly sliced into rounds Coarse salt and freshly ground pepper 1 1 / 2 cups grated Chihuahua or Monterey Jack cheese (6 ounces) 1 1 / 2 cups Cotija or French feta cheese, crumbled (6 ounces) 1 small onion, thinly sliced 1 teaspoon finely chopped canned chipotle chile in adobo (optional) 1 / 4 cup plus 2 tablespoons homemade or low-sodium store-bought chicken stock, or water 1 / 4 cup finely chopped fresh cilantro leaves 1 cup crushed tortilla chips Lime wedges, for garnish Mexican crema or sour cream, for garnish (optional)
SERVES 8 TO 1 0
- Preheat the oven to 350 F. Butter a 9 x 13-inch baking dish; set aside. Toss the potatoes with 1 1 / 2 teaspoons salt and 1 / 4 teaspoon pepper. Arrange half of the potatoes in the buttered dish, overlapping the slices. Sprinkle with half of each cheese. Top with onion.
- Stir the chipotle (if desired) into the stock; drizzle over the onion. Sprinkle with half the cilantro. Top with the remaining potatoes; sprinkle with the remaining cheeses and cilantro. Scatter the chips on top.
- Cover with foil; bake 30 minutes. Remove the foil; bake until very tender and top is well browned, about 30 minutes more. Let cool slightly before serving. Serve with limes, and with crema, if desired.