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Sweet Potato Gratin with Chipotle Sauce

Sweet Potato Gratin with Chipotle Sauce

Smoky chipotle peppers make this scalloped potato casserole memorable.

Oxmoor House MAY 2004

  • Yield: 12 servings


  • 3 1/2 pounds sweet potatoes
  • 1/4 cup butter
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups half-and-half
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 3 cups (12 ounces) shredded Monterey Jack cheese
  • 1 1/2 tablespoons finely chopped chipotle peppers in adobo sauce (about 3 chiles)


Cook sweet potatoes in boiling water to cover 20 minutes or until barely tender. Drain and let cool slightly. Peel potatoes, and cut crosswise into 1/2" slices. Layer potatoes in a lightly greased 13" x 9" baking dish or oval gratin dish.

Melt butter in a saucepan over medium heat; add onion and garlic, and sauté until tender. Sprinkle flour over onion mixture; cook 1 minute, stirring constantly. Gradually add half-and-half, stirring constantly until thickened and bubbly. Stir in salt, cumin, and pepper. Add cheese and chipotle peppers, stirring until cheese melts.

Pour cheese sauce over potatoes. Bake, uncovered, at 350° for 45 minutes or until lightly browned and bubbly. Let stand 15 minutes before serving.


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Sweet Potato Gratin with Chipotle Sauce Recipe