Festive Sweet potato dauphinois.

Directions

1. Preheat the oven at 220 C. Grease a deep dish.
2. Pour the cream in a pan, add the crashed garlic and chilies and simmer for 5 minutes. Set aside.
3. Peal and thinly slice the potatoes. Thinly slice the leeks. Melt the butter.
4. Start assembling by layering 1 row of potatoes and brush some melted butter, then add another row. Spread on top some leeks and sliced chestnuts, then some of the chili cream. Do the same thing if possible another two times. Finnish by brushing some butter on top.
5. Cover the potatoes and bake for 45 minutes. At this stage you can uncover and continue cooking for another 25 minutes or cool and store in the fridge and cook later.