Best Southwestern Sweet Potato Gratin Recipes

Southwestern Sweet-Potato Gratin image

Provided by Martha Stewart

Number Of Ingredients 12

Unsalted butter, for baking dish
4 large sweet potatoes (about 4 pounds), peeled and thinly sliced into rounds
Coarse salt and freshly ground pepper
1 1/2 cups grated Chihuahua or Monterey Jack cheese (6 ounces)
1 1/2 cups Cotija or French feta cheese, crumbled (6 ounces)
1 small onion, thinly sliced
1 teaspoon finely chopped canned chipotle chile in adobo (optional)
1/4 cup plus 2 tablespoons homemade or low-sodium store-bought chicken stock, or water
1/4 cup finely chopped fresh cilantro leaves
1 cup crushed tortilla chips
Lime wedges, for garnish
Mexican crema or sour cream, for garnish (optional)

Steps:

Preheat oven to 350 degrees. Butter a 9-by-13- inch baking dish; set aside. Toss potatoes with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Arrange half of potatoes in buttered dish, overlapping slices. Sprinkle with half of each cheese. Top with onion.
Stir chipotle (if desired) into stock; drizzle over onion. Sprinkle with half the cilantro. Top with remaining potatoes; sprinkle with remaining cheeses and cilantro. Scatter chips on top.
Cover with foil; bake 30 minutes. Remove foil; bake until very tender and top is well browned, about 30 minutes more. Let cool slightly before serving. Serve with limes, and with crema, if desired.

Southwestern Sweet Potato Gratin image

Yield serves 8 to 10

Number Of Ingredients 12

Unsalted butter, for baking dish
4 large sweet potatoes (about 4 pounds), peeled and thinly sliced into rounds
Coarse salt and freshly ground pepper
1 1/2 cups grated Chihuahua or Monterey Jack cheese (6 ounces)
1 1/2 cups Cotija or French feta cheese, crumbled (6 ounces)
1 small onion, thinly sliced
1 teaspoon finely chopped canned chipotle chile in adobo (optional)
1/4 cup plus 2 tablespoons homemade or low-sodium store-bought chicken stock, or water
1/4 cup finely chopped fresh cilantro leaves
1 cup crushed tortilla chips
Lime wedges, for garnish
Mexican crema or sour cream, for garnish (optional)

Steps:

Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish; set aside. Toss the potatoes with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Arrange half of the potatoes in the buttered dish, overlapping the slices. Sprinkle with half of each cheese. Top with onion.
Stir the chipotle (if desired) into the stock; drizzle over the onion. Sprinkle with half the cilantro. Top with the remaining potatoes; sprinkle with the remaining cheeses and cilantro. Scatter the chips on top.
Cover with foil; bake 30 minutes. Remove the foil; bake until very tender and top is well browned, about 30 minutes more. Let cool slightly before serving. Serve with limes, and with crema, if desired.