YAM AND CHIPOTLE CREAM GRATIN (for four)
1 cup heavy cream
1 teaspoon chipotle sauce from canned chipotles in adobo
1-1/2 pounds yams, peeled and cut into 1/16 inch slices with a mandoline
kosher salt and freshly ground black pepper
1.Heat the oven to 375*. Whisk together cream and chipotle sauce in a bowl until smooth.
2. Arrange a thin layer of the yams in an 8-1/2 inch by 4-1/2 inch by 2-3/4 inch terrine or loaf pan. Season with a little salt and pepper and spoon over a little of the cream mixture. Repeat, layering the remaining yams and cream mixture, seasoning every other layer. Press firmly on the gratin to compact the layers.
3. Cover the terrine with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 35 to 40 minutes, or until most of the cream has been absorbed and the yams are tender and browned. Remove from the oven and let rest for 10 minutes.
4. Cut the gratin into 4 rectangular pieces and carefully transfer to serving plates, using a spatula and a fork.
from Amanda Hesser, The Essential New York Times Cookbook