Southwestern Sweet-Potato Gratin

potato gratin

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.


  • 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)


  1. 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.

  2. 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.

  3. 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.

Related Articles