Cookbooks

Southwestern Sweet Potato Gratin

January 26, 2012

Chihuahua, Cotija, and Mexican crema give the dish authentic flavor, but Monterey Jack, French feta, and sour cream are good substitutes.

Ingredients

serves 8 to 10

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)

Step 1
预热烤箱至350°F。黄油9×13英寸英航king 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.
Step 2
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.
Step 3
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.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission fromThe Martha Stewart Living Cookbook: The New Classicsby Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book fromAmazon.

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Ingredients

Step 1

Step 2

Step 3