Sweet Potato Gratin

This is the kind of Thanksgiving side dish that looks fancy but is actually super easy. You just layer sliced sweet potatoes in a baking dish, pour over a mix of heavy cream and chipotle purée, and let the oven do its thing. The potatoes get soft and creamy, the sauce turns rich and a little smoky, and the whole pan comes out with this gorgeous, bubbly top. It’s cozy, a tiny bit spicy, and perfect for when you want big flavor without a lot of effort.

THE INGREDIENTS

• 2 cups heavy cream
• 1 tablespoon chipotle chile purée
• 2 medium orange sweet potatoes, peeled and sliced ⅛ inch thick
• 2 medium white sweet potatoes, peeled and sliced ⅛ inch thick
• Kosher salt 

THE STEPS

1. Preheat the oven to 375°F (190°C).
2. Whisk together the heavy cream and chipotle chile purée in a bowl until smooth. (If you don't have the puree, just blend the contents of a can of chipotles in adobo sauce and push through a fine mesh strainer to catch the seeds.)
3. Arrange an even layer of sweet potatoes in your 10.5-inch Stargazer Cast Iron Skillet — alternating orange and white slices for contrast. Spoon over about 3 tablespoons of the cream mixture and season with salt. Continue layering the potatoes, cream, and seasoning until you have 9 to 10 layers, pressing down occasionally to ensure the potatoes are fully submerged in the cream.
4. Cover the pan tightly with foil and bake for 30 minutes. Remove the foil and continue baking for 30 to 45 minutes more, until the cream has thickened, the potatoes are tender, and the edges are deeply golden and caramelized.
5. Let the gratin rest for 10 minutes before slicing.