The following dish was inspired by a gratin served at Mesa Grill in New York City. In that recipe six sweet potatoes are combined with a chipotle chili and a quart of heavy cream for a rich and delicious side dish. In our version a similarly sweet-hot balance is achieved with the addition of enchilada sauce and cheese but no cream.

　　

Ingredients

Serves 6 to 8

　　two 10-ounce cans mild enchilada sauce (2 cups)

　　1 cup water

　　2 large garlic cloves, minced and mashed to a paste

　　5 large sweet potatoes (about 3 1/2 pounds)

　　1 1/3 cups coarsely grated Monterey Jack cheese (about 6 ounces)

　　

Step 1

Preheat oven to 375°F.

　　

Step 2

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

　　

Step 3

Peel potatoes and cut crosswise into 1/8-inch-thick slices. 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. Continue to layer remaining potatoes and cheese in same manner, ending with cheese.

　　

Step 4

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. Gratin may be made 2 days ahead and chilled, covered. Reheat gratin, covered, in oven.