What’s For Dinner?
Nava's Sweet Potato Cabrales Blue Cheese Gratin
(First star is lowest, fourth star is highest)
From the menu of . . . Nava
3060 Peachtree Road N.W., Atlanta
Q: I have desired a restaurant recipe from Nava for some time. The recipe is a side dish for Sweet Potato Gratin that is often served with ther Sirloin Steak Special.
- Judy Mellichamp, Atlanta
A: Doug Turbush, executive chef at Nava, was happy to share this recipe. Thinly sliced sweet potatoes are layered with cream, baked and topped with Cabrales blue cheese, a strong-flavored dark blue cheese from the northern coast of Spain.
Hands on time: 20 minutes Total time: 1 hour and 25 minutes Serves: 12
1 tablespoon unsalted butter
4 garlic cloves
6 large sweet potatoes, peeled and sliced thinly
2 teaspoons kosher salt
1/2 teaspoons white pepper
2 cups heavy cream
3 ounces Cabrales blue cheese, crumbled
Cover the dish with aluminum foil and bake for 45 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 cream. Remove from oven and top with the Cabrales blue cheese. Serve immediately.