Chipotle Sweet Potato Gratin

Want to try a French side dish for your fall menu? Then try this cheesy chipotle sweet potato gratin.

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  • prep time 30 min
  • total time 1 hr 50 min
  • ingredients 11
  • servings 12
 

Ingredients

3 1/2
lb sweet potatoes
1/4
cup butter
3/4
cup chopped onion
2
cloves garlic, finely chopped
1/4
cup all-purpose flour
2 1/2
cups half-and-half
1 1/2
teaspoons salt
1/2
teaspoon ground cumin
1/4
teaspoon pepper
3
cups shredded Monterey Jack cheese (12 oz)
1
to 2 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4-quart Dutch oven, place sweet potatoes and just enough water to cover potatoes. Heat to boiling; reduce heat to medium-low. Cover; cook 20 minutes or until almost tender. Drain; cool slightly. Peel potatoes; cut crosswise into 1/2-inch slices.
  • 2 Heat oven to 350°F. Spray 2-quart oval gratin dish or 3-quart casserole with cooking spray. Arrange potato slices overlapping in gratin dish.
  • 3 In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, until tender. Sprinkle flour over onion mixture; cook 1 minute, stirring constantly. Gradually add half-and-half, stirring constantly until thickened and bubbly. Stir in salt, cumin and pepper. Add cheese and chipotle chiles; stir until cheese is melted. Pour cheese sauce over potatoes.
  • 4 Bake uncovered 45 minutes or until lightly browned and bubbly. Let stand 15 minutes before serving.
  • 1 In 4-quart Dutch oven, place sweet potatoes and just enough water to cover potatoes. Heat to boiling; reduce heat to medium-low. Cover; cook 20 minutes or until almost tender. Drain; cool slightly. Peel potatoes; cut crosswise into 1/2-inch slices.
  • 2 Heat oven to 350°F. Spray 2-quart oval gratin dish or 3-quart casserole with cooking spray. Arrange potato slices overlapping in gratin dish.
  • 3 In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, until tender. Sprinkle flour over onion mixture; cook 1 minute, stirring constantly. Gradually add half-and-half, stirring constantly until thickened and bubbly. Stir in salt, cumin and pepper. Add cheese and chipotle chiles; stir until cheese is melted. Pour cheese sauce over potatoes.
  • 4 Bake uncovered 45 minutes or until lightly browned and bubbly. Let stand 15 minutes before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
,
% Daily Value
Total Fat
19g
19%
(Saturated Fat
12g,
12%
),
Sodium
580mg
580%;
Total Carbohydrate
24g
24%
(Dietary Fiber
3g
3%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.