Lost Dishes: Balaban's - Sweet Potato Gratin

Balaban's: Sweet Potato Gratin

David Timney, who became Balaban's executive chef in 1988, mixed sweet potatoes and blue cheese in his sweet potato gratin, which he generally served with steaks or wild game. He sometimes varied the recipe, using Swiss, mozzarella or provolone cheeses, and he also substituted regular potatoes.


Layer sliced potatoes	Pour heavy cream

Sweet Potato Gratin

Source: David Timney, Great Meals of St. Louis, 1996

Yield: Multiple servings

Ingredients

4 pounds sweet potatoes, peeled and sliced potato-chip thin using mandolin or grater
1 1/2 cups blue cheese, crumbled
1 1/2 cups Parmesan cheese, grated
4 1/2 cups heavy cream
1 Tbsp salt
2 Tbsp ground black pepper

Preparation

Preheat oven to 375 degrees.

Lightly grease a 10 x 12 x 2-inch stainless steel baking pan or ovenproof dish.

Layer a third of sliced potatoes in bottom of pan. Sprinkle a third of blue cheese on top of potatoes. Sprinkle a third of Parmesan cheese over blue cheese. Pour a third of heavy cream over Parmesan cheese. Sprinkle a third of salt and pepper over cream. Repeat entire process twice, using remaining ingredients.

Cover baking pan with aluminum foil and bake in 375-degree oven for 60 minutes. Remove foil and cook an additional 15 minutes or until top of potatoes are brown. Cool 15 minutes, then cut into squares and serve.