This rich and spicy sweet potato gratin makes a great addition to the Thanksgiving table. And it's especially good if you're travelling to someone else's house for the big meal. It can be made early in the day and reheated when you reach your destination. After baking, cover and chill. Reheat, covered, in a 400°F oven until hot, about 15 minutes.
3 cups heavy cream
1 1/2 tbsp. pureed chipotle in adobo sauce
3 1/2 lb. (about 4 large) sweet potatoes, peeled and very thinly sliced
1 onion, thinly sliced
1 1/2 cups shredded pepper jack cheese
Kosher salt and freshly ground black pepper
1. Preheat the oven to 350°F. Grease a large, shallow baking dish or gratin dish.
2. In a medium bowl, whisk together cream and chipotle. Arrange one-third of sweet potatoes, overlapping, in bottom of the baking dish. Top with half the onion slices and cover evenly with one-third of chipotle-cream mixture and one-third of cheese; season with salt and pepper to taste. Repeat procedure for second layer. For top layer, arrange remaining sweet potatoes and top with remaining chipotle-cream mixture and cheese; season with salt and pepper to taste.
3. Cover with foil and bake for 30 minutes. Remove foil and bake for 25 to 35 minutes, or until bubbling and golden brown and sweet potatoes are tender. Let cool slightly before serving.