Chili Sweet Potato Gratin

1. 1

   Preheat oven to 375F.

2. 2

   In a large saucepan simmer enchilada sauce, water, and garlic with salt to taste, stirring occasionally, 5 minutes.

3. 3

   Peel potatoes and cut crosswise into 1/8-inch-thick slices.

4. 4

   In a 3-quart gratin or shallow baking dish layer one fourth of potatoes in concentric circles, overlapping slightly, and sprinkle with 1/3 cup cheese.

5. 5

   Continue to layer remaining potatoes and cheese in same manner, ending with cheese.

6. 6

   Pour sauce slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan (it may bubble over) in middle of oven 1 hour, or until potatoes are tender.

7. 7

   Gratin may be made 2 days ahead and chilled, covered.

8. 8

   Reheat gratin, covered, in oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.