Sweet Potato Gratin Serving Size - 10 Prepared By - Janine & Terry Recipe Rating
			2 cups heavy cream 1 tablespoon chipotle chile puree 4 medium sweet potatoes, peeled and sliced 1/8 inch thick Kosher salt and freshly ground black pepper
			MAKING CHILE PUREE Place dried chiles in a bowl, pour boiling water on top, and let soak for about 30 min¬utes, or until soft. Remove the chiles from the water and remove the stems and seeds, reserving the water. To puree them, place the chiles in a food processor with a little of the soaking liquid and process until smooth. To make chipotle chile puree, empty the contents of a can of chipotles in adobo sauce into a food processor and process until smooth. Chile puree can be covered and stored for up to 5 days in the refrigerator. Chipotle puree will last up to a month because of the vinegar in the adobo sauce. DIRECTION: Preheat the oven to 375 degrees F. Whisk together the cream and chipotle puree. In a 10-inch square baking dish with 2-inch-high sides, arrange an even layer of potatoes on the bottom of the dish, drizzle with 3 tablespoons of the cream mixture, and season with salt and pepper Repeat with the remaining potatoes, cream, and salt and pepper to form 9 to 10 layers. Press down on the gratin to totally submerge the potatoes in the cream mixture. Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking for 30 to 45 minutes, until the cream has been absorbed, the potatoes are cooked through, and the top is browned. Remove from the oven and let rest for 10 minutes before slicing. Top with green onion. This can be made up to 1 day ahead and refrigerated. Reheat before serving.