Boulders' Spicy Sweet Potato And Chestnut Gratin Recipe

• Vegetable oil or possibly spray as needed
• 1 c. skim lowfat milk
• 1/4 c. maple syrup
• 3 x garlic cloves minced
• 2 x ancho chilies stems removed, and torn into 1/2" pcs
• 2 lrg or possibly 3 medium sweet potatoes peeled, and thinly sliced Salt to taste Freshly-grnd black pepper to taste
• 3 x leeks, white part only thinly sliced
• 1/2 c. roasted chestnuts coarsley minced (or possibly substitute canned chestnuts)
• 1/2 c. grated aged Monterey Jack cheese (or possibly Asiago or possibly Parmigiano-Reggiano) Snipped chives (optional)

1. Lightly spray a 9-inch by 12-inch oven-proof casserole dish with vegetable spray.
2. In a small saucepan, heat the lowfat milk and maple syrup.
3. Remove from the heat and add in the garlic and chilies and let steep for 30 min.
4. Puree in blender.
5. Lay about 1/3 of the potato slices in one layer of the casserole dish, overlapping slightly.
6. Season with salt and pepper to taste.
7. Ladle 1/3 of the lowfat milk mix over the potatoes.
8. Sprinkle with 1/3 of the leeks and 1/3 of the chestnuts and 1/3 of the grated cheese.
9. Repeat twice more.
10. Cover the dish with foil and bake at 350 degrees for 40 min.
11. Uncover and bake for another 20 min, or possibly till brown and bubbly.
12. Let sit for 20 min.
13. Serve cut into squares or possibly circles, or possibly spoon from the casserole.
14. Sprinkle with snipped chives.
15. This recipe yields 6 servings.

vegetable oil, milk, maple syrup, garlic, ancho chilies, sweet potatoes, leeks, chestnuts coarsley, aged monterey

Taken from cookeatshare.com/recipes/boulders-spicy-sweet-potato-and-chestnut-gratin-89462 (may not work)