Boulders' Spicy Sweet Potato And Chestnut Gratin

Recipe Ingredients

		Vegetable oil or spray - as needed
1 cup	237ml	Skim milk
1/4 cup	82g / 2.9oz	Maple syrup
3		Garlic cloves - chopped
2		Ancho chilies - stems removed, and
		Torn into 1/2" pieces
2		Or 3 medium sweet potatoes - peeled, and (large)
		Thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Leeks, white part only - thinly sliced
1/2 cup	73g / 2.6oz	Roasted chestnuts - coarsley chopped
		(or substitute canned chestnuts)
1/2 cup	73g / 2.6oz	Grated aged Monterey Jack cheese
		(or Asiago or Parmigiano-Reggiano)
		Snipped chives - (optional)

Recipe Instructions

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.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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