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Chipotle sweet potato gratin with a wooden spoon in it in a white casserole dish next to a red and white striped kitchen towel.

Chipotle Sweet Potato Gratin

Course: Side Dish
Cuisine: American
Diet: Gluten Free
Keyword: cheesy side dish, chipotle sweet potato gratin
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 527kcal
This chipotle sweet potato gratin is a little spicy and VERY cheesy! It's easy to make using just a few ingredients and it's a nice twist on an old favorite.
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Ingredients

  • 2 pounds sweet potatoes
  • 2 cups heavy cream
  • 2 chipotle chiles or more
  • 1 tablespoon adobo sauce or more
  • ½ teaspoon kosher salt
  • ½ cup grated parmesan cheese
  • 1 cup grated monterey jack cheese
  • 2 cups grated gruyère cheese

Instructions

  • Preheat the oven to 400 degrees F. Grate all three cheeses. (Unless using pre-grated.)
  • Use a vegetable peeler to peel the sweet potatoes, then slice them about ¼ inch thick. If your potatoes are large, cut the slices into half moons or quarters to ensure quick cooking. Put the sweet potato slices in a 9" x 13" casserole dish or similarly sized gratin dish.
  • Chop the chipotle chiles finely.
  • Place a medium skillet over medium heat. Add the heavy cream, salt, parmesan, chipotle chiles and adobo sauce. Stir occasionally and heat to the point that it just barely begins to simmer. Don't scorch the cream.
  • Pour the creamy chipotle sauce over the sweet potatoes, cover tightly with foil, and place in the oven. Bake for 30-40 minutes until the potatoes in the center of the dish are fork tender. WARNING: When you remove the foil to check the potatoes, be VERY careful! Hot steam will have built up underneath the foil and you could burn yourself. See note below.
  • When the potatoes are fork tender, remove the foil and place the casserole dish back in the oven for about 5 minutes to allow the sauce to thicken. Remove from oven and set the broiler to high.
  • Top the sweet potatoes with the monterey jack and gruyére cheeses and place under the broiler until the cheeses are melted and bubbling on top. Remove from oven and allow to stand 10 minutes before serving.

Notes

  • Use more or less chiles and adobo according to how spicy or mild you like it.
  • Don't skip heating up the cream, chiles and parmesan. This melts the parmesan which helps the sauce to start to thicken, and most importantly, helps the whole dish to cook faster since the cream is already hot.
  • WARNING: When checking to see if the potatoes are done, you need to protect yourself from a potential steam burn when you remove the foil. Try using some tongs to carefully remove one corner to let the steam escape before you test the potatoes.
  • I always recommend grating your own cheese from a block. It tastes better and is creamier. Pre-grated cheese can get a bit dried out. But as you may be making this for the holidays, convenience may be of utmost importance, so by all means use pre-grated if that works best for your schedule.
  • This gratin holds heat for quite some time, so it's a great dish for a holiday meal or any buffet situation. It also tastes great at room temperature.
 
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Nutrition

Calories: 527kcal | Carbohydrates: 27g | Protein: 19g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 122mg | Sodium: 1041mg | Potassium: 493mg | Fiber: 4g | Sugar: 7g | Vitamin A: 17443IU | Vitamin C: 3mg | Calcium: 570mg | Iron: 1mg