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Recipe courtesy of Aria Kagan

Show: Food Network Star

Episode: Cooking for Eva Longoria

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Total:: 2 hr 15 min
Prep:: 15 min
Cook:: 2 hr

Yield:: 8 to 12 servings

Level:: Easy

Ingredients

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)

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.

My Private Notes

Name: Red Hawk Potato Gratin
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 8 to 12 servings
Ingredients: 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)