Blue Cheese Sweet Potato Gratin Recipes

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.

BLUE CHEESE SWEET POTATO GRATIN

Steps:

• Preheat oven to 350° F. Sautee garlic and pepper with a little olive oil. Add milk, salt, pepper, nutmeg potatoes and the blue cheese in a large saucepan. Simmer 5 - 7 min, stirring occasionally. Spoon into 8 by 8 by 2 inch baking dish. Bake in 350° F. oven 35-40 minutes, until potatoes are fork-tender and top is brown. Top with bread crumbs if desired. Serves 6

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.

POTATO AND BLUE CHEESE GRATIN

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F.
• Peel potatoes and slice 1/8 inch thick, then toss with cream, garlic, salt, and pepper in skillet. Cover with foil and roast until potatoes are very tender, about 25 minutes. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, 2 to 3 minutes.

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.