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Chipotle Sweet Potato Gratin

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  • Prep 30 min
  • Total 1 hr 50 min
  • Ingredients 11
  • Servings 12
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Want to try a French side dish for your fall menu? Then try this cheesy chipotle sweet potato gratin.
By Pillsbury Kitchens
Updated Mar 17, 2014
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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)

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.

Nutrition Information

310 Calories, 19g Total Fat, 11g Protein, 24g Total Carbohydrate

Nutrition Facts

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