Sweet potato gratin from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 196) by Bobby Flay

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GingerFoodLovers on August 12, 2023

    Definitely use a mandolin to get the number of paper-thin layers you want for this dish.

  • MissKoo on June 12, 2023

    Made by cookbook group member for our Mesa Grill Cookbook meal. This is a lovely dish and it complemented the pork tenderloin main dish perfectly, and added some good color to the plate as well. The heat is there but it is actually quite subtle. Would definitely add this to recipe rotation. Recipe says it serves 4, but it served 6 of us more than adequately, with leftovers.

  • Running_with_Wools on November 16, 2020

    This is simple to make with a mandolin and absolutely delicious. A fun change of pace from a normal potato gratin and complements a south-west inspired main course.

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