1 Video | Photo: Smoky Yam Gratin Recipe
Ingredients
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 small onion, diced
- 2 tablespoons all-purpose flour
- 2 smoky chipotles, minced
- 1 1/2 cups heavy cream
- 1 cup chicken stock
- Salt and freshly ground black pepper
- 2 pounds (about 5 to 7) yams (or sweet potatoes), peeled and cut into 1/4-inch disks
- 8 ounces smoked Gouda, grated
- 1/4 cup bread crumbs
- 1/4 cup freshly chopped parsley leaves
Directions
Preheat the oven to 325 degrees F.
In a small saucepan over medium-high heat, melt the butter and add the garlic. When the garlic has browned, add the onions. Cook the onions until slightly caramelized, about 3 to 5 minutes. Stir in the flour and the chipotles and cook for an additional minute. Pour the cream and stock into the pan and stir. Season with salt and pepper, to taste. Bring the mixture to a simmer, stirring occasionally.
Layer about 1/3 of the yam slices in a well greased 11-inch baking dish. Drizzle 1/3 of the cream sauce over the yams and sprinkle some cheese on top. Repeat the steps, reserving 1/4 cup of the cheese.
In a small bowl, mix together the bread crumbs, reserved cheese and parsley. Set aside.
Cover the yams with foil and bake in the oven for 30 minutes. Remove from the oven, discard the foil and top with the bread crumb mixture. Return to the oven for an additional 15 minutes. Remove from the oven and allow to sit for 5 minutes before serving. Garnish with chopped parsley and serve.
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By ampruiz
Weslaco, TX
on November 03, 2011
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They were so delicious! I highly recommended!
By misskori22_1113238
Birmingham, MI
on February 03, 2011
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DELICIOUS! I did it as an alternative side dish @ our holiday dinner this year and it was a hit, even for those who said they didn't care for chipotles... but that is a key element to the smoky taste this dish has. Would be an excellent accompaniment to RIBS!
By KitchenMitts
on December 27, 2010
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This dish was outstanding! I made it for Christmas dinner -- and I was a little worried that it might be too spicy for my parents. However, the amount of chipotle gave it just the right kick -- even my Dad was impressed! I made it mainly as written, except I accidentally purchased plain vs. smoked Gouda; I compensated with a drop or two of liquid smoke. I also cooked it longer, given I had it in the oven with another dish; for about an hour at 325, then another 20 minutes or so at 350. I also added the bread crumb topping at the beginning vs at the end; I'm sure it would have given it a nice crunch on top -- however, the taste was still amazing! Highly recommend it -- thanks, Big Daddy!
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