Recipe courtesy of Aria Kagan
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Red Hawk Potato Gratin
Total:
2 hr 15 min
Prep:
15 min
Cook:
2 hr
Yield:
8 to 12 servings
Level:
Easy
Total:
2 hr 15 min
Prep:
15 min
Cook:
2 hr
Yield:
8 to 12 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Coat a 9 by 13-inch baking dish with softened butter.

In a large, deep skillet, heat the olive oil over medium heat and saute the onions and garlic for 5 minutes. Stir in the cream and cook for 1 minute.

Pour a small amount of the onion-cream mixture on the bottom of the buttered baking dish. Crumble 6-ounces of cheese over the bottom. Layer the potatoes, overlapping them a bit, on top of the cream and cheese. Season with salt, and pepper, to taste.

Pour more onion-cream mixture on top of potatoes and sprinkle with a handful of grated Parmesan. Top with 6-ounces more of Red Hawk cheese. Repeat this step until all the potatoes and onion-cream has been used up.

Sprinkle the top of the gratin with the reserved Parmesan cheese. Cover the gratin with aluminum foil and bake for 1 hour. Remove the foil then bake for 30 to 45 minutes more, or until the cheese on top is golden brown and the gratin in bubbling.

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