11/22/07: Sweet Potato Gratin

From Mesa Grill Cookbook by Bobby Flay

2 cups heavy cream
1 tablespoon chipotle chile puree
4 medium sweet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground black pepper
Thinly sliced green onion, white and green parts, for garnish (optional)

1. Preheat the oven to 375 degrees F.
2. Whisk together the cream and chipotle puree
3. In a 10-inch sqaure baking dish with 2-inch-high slides, arrange an even layer of potatoes on the bottom of the dish, drizzle with 3 tablespoons of the cream mixture, and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt, and pepper 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 for 30 to 45 minutes, until the cream has been absorbed, the potatoes are cooked through, and the top is browned.
5. Remove frm the oven and let rest for 10 minutes before slicing. Top with green onion. This can be made up to 1 day ahead and refrigerated. Reheat before serving.

*To make chipotle chile puree, empty the contents of a can of chipotle in adobo sauce into a food processor and process until smooth.