Chihuahua, Cotija, and Mexican crema give the dish authentic flavor, but Monterey Jack, French feta, and sour cream are good substitutes.

　　

Ingredients

serves 8 to 10

　　Unsalted butter, for baking dish

　　4 large sweet potatoes (about 4 pounds), peeled and thinly sliced into rounds

　　Coarse salt and freshly ground pepper

　　1 1/2 cups grated Chihuahua or Monterey Jack cheese (6 ounces)

　　1 1/2 cups Cotija or French feta cheese, crumbled (6 ounces)

　　1 small onion, thinly sliced

　　1 teaspoon finely chopped canned chipotle chile in adobo (optional)

　　1/4 cup plus 2 tablespoons homemade or low-sodium store-bought chicken stock, or water

　　1/4 cup finely chopped fresh cilantro leaves

　　1 cup crushed tortilla chips

　　Lime wedges, for garnish

　　Mexican crema or sour cream, for garnish (optional)

　　

Step 1

Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish; set aside. Toss the potatoes with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Arrange half of the potatoes in the buttered dish, overlapping the slices. Sprinkle with half of each cheese. Top with onion.

　　

Step 2

Stir the chipotle (if desired) into the stock; drizzle over the onion. Sprinkle with half the cilantro. Top with the remaining potatoes; sprinkle with the remaining cheeses and cilantro. Scatter the chips on top.

　　

Step 3

Cover with foil; bake 30 minutes. Remove the foil; bake until very tender and top is well browned, about 30 minutes more. Let cool slightly before serving. Serve with limes, and with crema, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.