vegetable oil spray, as needed
1 cup skim milk
1/2 cup maple syrup
3 garlic cloves, chopped
2 dried ancho peppers
2 large sweet potatoes, peeled and sliced thin
kosher salt, to taste
pepper, to taste
3 leeks, white part only, sliced thin
1/2 cup roasted chestnuts, chopped coarse
1/2 cup aged monterey jack cheese, grated
chives, snipped, as needed
Servings: 6
1. Lightly spray an oven-proof casserole dish with vegetable spray.
2. In a small saucepan, heat the milk and maple syrup. Remove from the heat, add the garlic and chiles and let steep for 30 minutes. Purée in a blender.
3. Lay one third of the potato slices in one layer in the casserole dish, overlapping slightly. Season with salt and pepper.
4. Ladle one third of the milk mixture over the potatoes.
5. Sprinkle with one third of the leeks and one third of the chestnuts. Then top with one third of the cheese.
6. Repeat two more times.
7. Cover with foil and bake at 350ºF (180ºC) for 40 minutes. Uncover and bake for another 20 minutes, or until brown and bubbly.
8. Let sit for 20 minutes. Sprinkle with the snipped chives. Cut into squares or circles, or simply spoon out of the casserole dish for service.
1 cup skim milk
1/2 cup maple syrup
3 garlic cloves, chopped
2 dried ancho peppers
2 large sweet potatoes, peeled and sliced thin
kosher salt, to taste
pepper, to taste
3 leeks, white part only, sliced thin
1/2 cup roasted chestnuts, chopped coarse
1/2 cup aged monterey jack cheese, grated
chives, snipped, as needed
Servings: 6
1. Lightly spray an oven-proof casserole dish with vegetable spray.
2. In a small saucepan, heat the milk and maple syrup. Remove from the heat, add the garlic and chiles and let steep for 30 minutes. Purée in a blender.
3. Lay one third of the potato slices in one layer in the casserole dish, overlapping slightly. Season with salt and pepper.
4. Ladle one third of the milk mixture over the potatoes.
5. Sprinkle with one third of the leeks and one third of the chestnuts. Then top with one third of the cheese.
6. Repeat two more times.
7. Cover with foil and bake at 350ºF (180ºC) for 40 minutes. Uncover and bake for another 20 minutes, or until brown and bubbly.
8. Let sit for 20 minutes. Sprinkle with the snipped chives. Cut into squares or circles, or simply spoon out of the casserole dish for service.
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