Sweet Potato and Herbed Goat Cheese Gratin with Chipotle

3 cups heavy cream    
1 tablespoon chipotle puree (or 1 canned chipotle pepper)
4-5 medium sweet potatoes, peeled and sliced very thin
4 or 8 ounce package herbed goat cheese, crumbled
Salt and freshly ground black pepper

Heat the oven to 350°F. 

In a blender, puree the cream and chipotle until smooth.

In a 10x10-inch baking dish, arrange a fourth of the sweet potatoes, season to taste with salt and pepper, sprinkle with one fourth of the crumbled goat cheese, and pour a fourth of the cream over all.  Repeat with remaining potatoes, cheese, and cream, forming 4 layers.  

Bake for 1 hour, or until the cream has been absorbed and the potatoes are browned.  (May be prepared up to 1 day ahead, covered and refrigerated.  To serve, reheat in a 350°F oven for 12 minutes.)

Serves 8 to 10.

From Bold American Food by Bobby Flay