Food & Cooking Recipes Main Dish Recipes Casserole Recipes Southwestern Sweet-Potato Gratin Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 21, 2021 Print Rate It Share Share Tweet Pin Email Servings: 10 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 potato gratin. Ingredients 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 ½ cups grated Chihuahua or Monterey Jack cheese (6 ounces) 1 ½ cups Cotija or French feta cheese, crumbled (6 ounces) 1 small onion, thinly sliced 1 teaspoon finely chopped canned chipotle chile in adobo (optional) ¼ cup plus 2 tablespoons homemade or low-sodium store-bought chicken stock, or water ¼ cup finely chopped fresh cilantro leaves 1 cup crushed tortilla chips Lime wedges, for garnish Mexican crema or sour cream, for garnish (optional) Directions Preheat oven to 350 degrees. Butter a 9-by-13- inch baking dish; set aside. Toss potatoes with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Arrange half of potatoes in buttered dish, overlapping slices. Sprinkle with half of each cheese. Top with onion. Stir chipotle (if desired) into stock; drizzle over onion. Sprinkle with half the cilantro. Top with remaining potatoes; sprinkle with remaining cheeses and cilantro. Scatter chips on top. Cover with foil; bake 30 minutes. Remove 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. Cook's Notes Chihuahua, Cotija, and Mexican crema give the dish authentic flavor, but Monterey Jack, French feta, and sour cream are good substitutes. Rate it Print