Sweet Potato Au Gratin

Ingredients

2 teaspoons butter

2 1/2 pounds sweet potaotoes (about 3 large), peeled and cut crosswise 1/8 inch thick

2 1/2 cups gratedMonterey Jack cheese ( I use what ever I have on hand & probably more)

2 cups heavy cream

1 Tablespoon chopped chipotle chilis, worked into a paste (about one large chili)

    I use a few splashes of bottled hot sauce

Procedure

Preheat oven to 375*. Grease a 2 quart baking dish with 2 teaspoons of the butter.

Arrange a layer of the sliced sweet potato in overlapping layers around the pan.

Season lightly with salt and pepper and top with one quarter of the cheese(s).

Repeat with layers of sweet potato and lightly season each layer with salt and pepper adding cheese.

Continue each layer ending with cheese. Pieces of cooked ham, barbecued pork or crispy pieces of bacon may be added on each layer, leaving out the salt.

 

In a bowl, whisk together the cream and chilis, or hot sauce. Pour over potaoes, pressing down slightly to let the liquid seep down into layers.

 

Cover with aluminum foil and bake 30 minutes. Uncover and continue baking until the potatoes are tender, the cream absorbed, and the cheese is bubbly, 15 to 20 minutes.

Remove from oven and let sit 10 minutes before serving.

May be served as a side dish or with tortilla chips.

 

Serving Information

• Serves:
• Fat: g
• Calories: