I’ve always been a big fan of Bobby Flay’s – mostly for the incredible food he can make on the grill. Bold flavours, big cuts of beef – always delicious. This recipe really caught me off-guard – at first glance it doesn’t look like anything special. It doesn’t have a lot of ingredients, it doesn’t have a bunch of complicated steps to follow. However, at first bite it cemented its place as one the greatest side dish I’ve ever tasted. I kid you not. In fact, I’ll only make it for special occassions lest I find myself half way through this 6-person helping of awesomeness.
This recipe brings together the sweetness of the sweet potatoes, the heat of the chipotle puree, and the richness of the cream , in a masterful harmony that’s just addictive. Everything caramalizes just perfectly so you’re left with a great balance of textures – crispy edges & melt in your mouth middles. It’ll really out shine anything else you put on the plate with it. I strongly recommend giving this one a try!
Sweet Potato Gratin
Adapted from Bobby Flay’s Mesa Grill Cookbook
2 cups heavy cream
1 tablespoon chipotle chile puree*
4 medium sweet potatoes, peeled and sliced 1/8 inch thick
Salt and pepper, to taste
Green onion, thinly sliced for garnish
* – Chipotle chile puree can be made by pulseing a can of chipotles in adobo sauce in a food processor until smooth.
- Preheat the oven to 375 degrees F.
- Whisk together the cream and chipotle puree.
- In a 10-inch square baking dish with 2 inch high sides, arrange an even layer of patatoes on the bottom of the dish, drizzle with 3 tablespoons of the cream mixture, and season with salt and pepper. Repeat to form 9 to 10 layers. Press down on the gratin to totally submerge the potatoes in the cream mixture.
- Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking until the potatoes are cooked and the top is browned, about 30 to 45 minutes.
- Remove from the oven and let rest for 10 minutes before slicing. Top with green onion.