Southwestern Sweet Potato Gratin
Adapted from The New Classics
Serves 8-10 as a side, 4-6 as a main

4 large sweet potatoes (about 4 pounds), peeled and thinly sliced into rounds
1 1/2 cups grated Chihuahua or Monterey Jack cheese, 6 oz. (DT: I used Monterey Jack)
1 1/2 cups crumbled Cotija or French feta cheese, 6oz. (DT: I used Queso Fresco)
1 small onion, thinly sliced
1 tsp. finely chopped canned chipotle chile in adobo
1/3 cup vegetable stock, or water
1/4 cup finely chopped 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.  Arrange half of the potatoes in a 9 x 13 baking dish, overlapping the slices.  Sprinkle with half of each cheese.  Top with onion.

2. Stir the chipotle into the stock or water; drizzle over the onion.  Sprinkle with half the cilantro.  Top with the remaining potatoes; sprinkle with the remaining cheeses and cilantro.  Scatter the chips on top.

3. Cover with foil; bake 30 minutes.  (DT: I sprayed my foil with non-stick spray so the cheese wouldn’t stick too much.)  Remove the foil; bake until very tender and top is well browned, about 30 minutes more.  Let cool slightly before serving.  Serve with limes and crema, if desired.