- 2 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 1 cup sliced onions
- 5 cloves garlic, sliced
- 1 cup cream
- 24-ounces Red Hawk triple creme cheese
- 2 pounds Yukon Gold potatoes, sliced 1/8-inch thick, unpeeled
- 2 cups grated Parmesan (set aside 1/2 cup of cheese for topping the gratin)
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.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.