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Receta Chili Sweet Potato Gratin
by Global Cookbook

Chili Sweet Potato Gratin
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Ingredientes

  • 2 can (10-oz) mild enchilada sauce (2 c.)
  • 1 c. Water
  • 2 lrg Garlic Cloves, chopped and mashed to a paste
  • 5 lrg Sweet potatoes, (about 3 1/2 lbs)
  • 1 1/3 c. Coarsely grated Monterey Jack cheese, (about 6 ounces)

Direcciones

  1. The following dish was inspired by a gratin served at Mesa Grill in New York City. In which recipe six sweet potatoes are combined with a chipotle chili and a qt of heavy cream for a rich and delicious side dish. In our version a similarly sweet-warm balance is achieved with the addition of enchilada sauce and cheese but no cream.
  2. Preheat oven to 375F. In a large saucepan simmer enchilada sauce, water, and garlic with salt to taste, stirring occasionally, 5 min. Peel potatoes and cut crosswise into 1/8-inch-thick slices. In a 3-qt gratin or possibly shallow baking dish layer one fourth of potatoes in concentric circles, overlapping slightly, and sprinkle with 1/3 c. cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese. Pour sauce slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan (it may bubble over) in middle of oven 1 hour, or possibly till potatoes are tender. Gratin may be made 2 days ahead and chilled, covered. Reheat gratin, covered, in oven.
  3. Serves 6 to 8.