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Sweet-potato slices provide a mellow base for the strong flavors of chipotle chile and cilantro. Crushed tortilla chips and mild grated cheese form a crunchy top to this gratin.

Source: Martha Stewart Living, October 2004
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Cook's Notes

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

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