Sweet Potato Gratin

Sweet Potato Gratin

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 Ingredients


Sweet Potato Gratin

Adapted from Bobby Flay’s Mesa Grill Cookbook

Serves: 6


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.


  1. Preheat the oven to 375 degrees F.
  2. Whisk together the cream and chipotle puree.
  3. 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.
  4. 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.
  5. Remove from the oven and let rest for 10 minutes before slicing. Top with green onion.

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