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Ингредиенты
- 2 can (10-oz) mild enchilada sauce (2 c.)
- 1 c. Water
- 2 lrg Garlic Cloves, chopped and mashed to a paste
- 5 lrg Sweet potatoes, (about 3 1/2 lbs)
- 1 1/3 c. Coarsely grated Monterey Jack cheese, (about 6 ounces)
Инструкции
- The following dish was inspired by a gratin served at Mesa Grill in New York City. In which recipe six sweet potatoes are combined with a chipotle chili and a qt of heavy cream for a rich and delicious side dish. In our version a similarly sweet-warm balance is achieved with the addition of enchilada sauce and cheese but no cream.
- Preheat oven to 375F. In a large saucepan simmer enchilada sauce, water, and garlic with salt to taste, stirring occasionally, 5 min. Peel potatoes and cut crosswise into 1/8-inch-thick slices. In a 3-qt gratin or possibly shallow baking dish layer one fourth of potatoes in concentric circles, overlapping slightly, and sprinkle with 1/3 c. cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese. Pour sauce slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan (it may bubble over) in middle of oven 1 hour, or possibly till potatoes are tender. Gratin may be made 2 days ahead and chilled, covered. Reheat gratin, covered, in oven.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 161 | |
| Calories from Fat 69 | 43% |
| Total Fat 7.64g | 10% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 179mg | 7% |
| Potassium 283mg | 8% |
| Total Carbs 15.86g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.39g | 2% |
| Protein 7.37g | 12% |
