Ingredients:
1 chipotle pepper, chopped
2 large yams, peeled and sliced 1/16" thick
1 cup heavy cream
Procedure:
Combine chipotle pepper with cream, and let sit for 5 minutes.
Coat the bottom of a 9” x 9” baking pan with cream mixture.
Create a single layer of sliced yams. Drizzle with cream and sprinkle with salt and pepper.
Repeat until everything is used up.
Cover with aluminum foil and cook at 375°F for 50 min or until knife tender.
Uncover for 15 minutes until browned.
Gratin may be made two days ahead and chilled, covered. Reheat gratin, covered, in oven.
When ready to serve, cut into rectangles.
Recipe Type: Authentic1 chipotle pepper, chopped
2 large yams, peeled and sliced 1/16" thick
1 cup heavy cream
Procedure:
Combine chipotle pepper with cream, and let sit for 5 minutes.
Coat the bottom of a 9” x 9” baking pan with cream mixture.
Create a single layer of sliced yams. Drizzle with cream and sprinkle with salt and pepper.
Repeat until everything is used up.
Cover with aluminum foil and cook at 375°F for 50 min or until knife tender.
Uncover for 15 minutes until browned.
Gratin may be made two days ahead and chilled, covered. Reheat gratin, covered, in oven.
When ready to serve, cut into rectangles.
Recipe Author: Chef Paul Smith
Source: http://www.montemaggiore.com/wine/montemaggiore_recipe_book.pdf