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Boulders' Spicy Sweet Potato And Chestnut Gratin
Serving Size: 6

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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Vegetable oil or spray -- as needed
1 cup skim milk
1/4 cup maple syrup
3 garlic cloves -- chopped
2 ancho chilies -- stems removed, and
torn into 1/2" pieces
2 large or 3 medium sweet potatoes -- peeled, and
thinly sliced
Salt -- to taste
Freshly-ground black pepper -- to taste
3 leeks, white part only -- thinly sliced
1/2 cup roasted chestnuts -- coarsley chopped
(or substitute canned chestnuts)
1/2 cup grated aged Monterey Jack cheese
(or Asiago or Parmigiano-Reggiano)
Snipped chives -- (optional)

Lightly spray a 9-inch by 12-inch oven-proof casserole dish with vegetable
spray. In a small saucepan, heat the milk and maple syrup. Remove from
the heat and add the garlic and chilies and let steep for 30 minutes.
Puree in blender.

Lay about 1/3 of the potato slices in one layer of the casserole dish,
overlapping slightly. Season with salt and pepper to taste. Ladle 1/3 of
the milk mixture over the potatoes. Sprinkle with 1/3 of the leeks and
1/3 of the chestnuts and 1/3 of the grated cheese. Repeat twice more.

Cover the dish with foil and bake at 350 degrees for 40 minutes. Uncover
and bake for another 20 minutes, or until brown and bubbly. Let sit for
20 minutes. Serve cut into squares or circles, or spoon from the
casserole. Sprinkle with snipped chives.

This recipe yields 6 servings.

© 2008
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