Navas Sweet Potato Blue Cheese Gratin Recipes

BLUE CHEESE POTATOES AU GRATIN

Steps:

• Preheat the oven to 450°F.
• You need a 7x11 baking pan plus a larger one with 2 sides for the water bath.
• Put some water on to boil -- the amount depends on your pans. You'll need enough to fill the larger baking pan with about an inch of water when the smaller pan is in place.
• Butter the smaller baking pan.
• In a large bowl, mix the eggs, cream and cheeses until well blended.
• Taste and adjust the seasoning as necessary. Both cheeses are usually quite salty so watch the amount of salt you use.
• Fold the sliced potatoes into the cheese mixture.
• Spread the mixture into the buttered pan and cover with aluminum foil.
• Place the pan with the potatoes in the larger pan and set it on the oven shelf.
• Carefully pour hot water into the outer pan so that the water is about an inch deep.
• Bake one hour.
• Remove the cover and bake until the top is golden brown, about 15 minutes.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
• Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

BLUE CHEESE POTATO GRATIN

Steps:

• Preheat oven to 350 degrees F; lightly butter or oil a 9"x13" baking pan.
• Rinse the potato slices in cold water then pat dry.
• You're going to make three layers of potato slices, cheese/cream, salt/pepper: layer 1/3 of the slices in the bottom of the prepared pan, then top with 1/3 of the cheese, cream, salt, and pepper.
• Repeat twice with remaining ingredients (except garnish).
• Bake uncovered at 350 degrees F for 50 minutes or until the potatoes are tender and the top is browned and bubbling.
• Sprinkle with freshly grated Parmesan, and serve hot.

BLUE CHEESE POTATO GRATIN

Steps:

• Preheat oven to 375°F.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until they begin to brown, about 4 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden brown, about 12 minutes.
• Peel potatoes and slice paper-thin crosswise (slightly less than 1/16 inch thick) with slicer. Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil. Remove from heat and cool to warm, about 30 minutes.
• Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses. (Do not season top layer.) Pour reserved cream evenly over top and cover tightly with foil.
• Bake in middle of oven 45 minutes. Increase oven temperature to 400°F, then remove foil and bake until top is golden brown, 12 to 15 minutes more. Let stand 15 minutes before serving.

SWEET POTATO AND BLUE CHEESE GRATIN

Steps:

• Preheat oven to 325 degrees F. Peel and thinly slice sweet potatoes on a mandoline; set aside. Heat heavy cream in a saucepan over medium heat, and add the cheese so it slowly melts into the cream. Mix in brown sugar, salt, and red pepper flakes; bring to a low simmer to incorporate all of the ingredients, 5-10 minutes. Butter the baking dish and evenly layer a quarter of the sweet potatoes along the bottom, then lightly sprinkle with salt.
• When the sauce is ready, pour a quarter of it over the sweet potatoes. Repeat the potato/sauce layering three more times until all of the ingredients are in the baking dish. Cover with foil and cook for 40 minutes. Remove foil and broil to brown the top, 5 minutes. Let sit for 10 minutes before serving.

NAVA'S SWEET POTATO BLUE CHEESE GRATIN

Steps:

• Preheat oven to 350 degrees.
• Coat a 13-by-9-inch baking dish with butter.
• Overlapping each slice, place a layer of sweet potatoes in the baking dish. Season this layer with salt and pepper. Repeat the layers five times, seasoning each layer with salt and pepper until you have six layers of sweet potatoes.
• Pour the half & half and minced garlic into the dish; push down on potatoes to evenly distribute the half & half.
• Cover the dish with aluminum foil and bake for 40 minutes. Carefully remove the foil.
• Turn oven up to 400 degrees and cook uncovered for 20 minutes, or until golden brown on top and the gratin is not runny. The potatoes should absorb the half & half. Remove from oven and top with blue cheese.
• Serve immediately.