Chipotle Sweet Potato Gratin

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 3/4 cup Onion
  • 3 1/2 lb Sweet potatoes

• Condiments

  • 1 tbsp Chipotle chiles in adobo sauce

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Pepper
  • 1 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1/4 cup Butter
  • 2 1/2 cups Half and half
  • 3 cups Monterey jack cheese

Found on pillsbury.com

Description

Ingredients

• 3 1/2 lb sweet potatoes
• 1/4 cup butter
• 3/4 cup chopped onion
• 2 cloves garlic, finely chopped
• 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 shredded Monterey Jack cheese (12 oz)
• 1 to 2 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)

Directions

• 1 In 4-quart Dutch oven, place sweet potatoes and just enough water to cover potatoes. Heat to boiling; reduce heat to medium-low. Cover; cook 20 minutes or until almost tender. Drain; cool slightly. Peel potatoes; cut crosswise into 1/2-inch slices.
• 2 Heat oven to 350°F. Spray 2-quart oval gratin dish or 3-quart casserole with cooking spray. Arrange potato slices overlapping in gratin dish.
• 3 In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 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 chiles; stir until cheese is melted. Pour cheese sauce over potatoes.
• 4 Bake uncovered 45 minutes or until lightly browned and bubbly. Let stand 15 minutes before serving.

Nutrition