Spicy Sweet Potato And Chestnut Gratin |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A very tasty, fairly low-calorie dish that makes a great accompaniment for just about any meat or poultry dish. Ingredients:
8 ounces skim milk |
4 ounces maple syrup |
3 garlic cloves, chopped |
2 ancho chiles |
2 large sweet potatoes |
3 leeks, white part only, sliced thin |
4 ounces coarsely chopped roasted chestnuts |
2 ounces grated aged monterey jack cheese |
snipped chives for garnish |
salt and pepper |
Directions:
1. Spray an ovenproof casserole with cooking spray.
2. Preheat oven to 350º F.
3. In a small saucepan, heat the milk and maple syrup to a simmer. Immediately remove from heat, add the chiles and chopped garlic, and allow to steep for 30 minutes.
4. Purée mixture in a blender.
5. Peel and thinly slice the sweet potatoes. Lay one-third of the sliced potatoes in an overlapping pattern in the bottom of the casserole. Season with salt and pepper.
6. Ladle one-third of the milk and syrup mixture over the layer of potatoes.
7. Sprinkle with one-third of the leeks and one-third of the chestnuts.
8. Top with one-third of the cheese.
9. Repeat layering process two more times.
10. Cover with foil and bake for 40 minutes. Uncover and continue baking until the gratin is brown and bubbly, about 20 minutes.
11. Let stand for 20 minutes. Sprinkle with snipped chives.
12. Serve either in squares or simply scooped out of the casserole dish.
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