Ingredients
Method
- Preheat oven to 400F/200C.
- In a medium bowl, combine shredded chicken, salsa and chopped cilantro. Set aside.
- Thinly slice sweet potatoes. I used a sharp knife but a mandolin would do a perfect job. Spray an 8 x 8 inch (20 x 20 cm) baking dish with a little olive oil spray.
- Layer sweet potato slices to cover the bottom of the pan. Add a layer of chicken (half of the mixture), a layer of sweet potatoes, another layer of chicken and a final layer of sweet potato. Top with cheese and sprinkle with sweet paprika. (So it's potato-chicken-potato-chicken + cheese-paprika).
- Bake for 30 minutes. At this point, remove from the oven and drain liquid (make sure the gratin doesn't fall into the sink!). Bake for another 30 minutes or until cheese is golden brown and sweet potatoes at the top are crispy. Let the gratin rest for about 10 minutes before cutting.
- Serve and top with additional cilantro, scallion and the best: guacamole!
Nutrition
Notes
Ingredient Swap: I often use leftover rotisserie chicken here, it adds wonderful flavor and saves so much time.
Storage Tip: This casserole keeps beautifully in the fridge for up to 3 days, and I think the flavors meld even more overnight.
Make-
Ahead Advice: You can assemble the entire dish a day in advance, cover it, and refrigerate it until you're ready to bake.
Common Mistake: Don't skip draining the liquid halfway through baking.
I learned the hard way that this step is crucial for getting those top potato slices crispy, not soggy.
Serving Suggestion: A dollop of cool, creamy Greek yogurt is my favorite quick topping when I don't have guacamole on hand.
Equipment Note: If you don't have a mandoline, a sharp knife and a little patience works just fine.
I always slice my potatoes directly over the baking dish to catch any stray pieces.