Spicy Sweet Potato and Chestnut Gratin

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Spicy Sweet Potato and Chestnut Gratin  

 

vegetable oil or spray as needed

1 cup skim milk

1/4 cup maple syrup

3 garlic cloves chopped

2 ancho chilies stems removed, and  torn into 1/2 " pieces

2 large or 3 medium sweet potatoes peeled,  thinly sliced

salt to taste

freshly ground black pepper to taste

3 leeks, white part only thinly sliced

1/2 cup roasted chestnuts coarsley chopped or substitute canned chestnuts

1/2 cup grated aged Monterey Jack cheese or Asiago or Parmigiano-Reggiano

snipped chives, optional

 

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. Yields 6 servings.