Red Hawk Potato Gratin

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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Cook: 2 hr
  • Yield: 8 to 12 servings
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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)


  1. Preheat the oven to 350 degrees F.
  2. Coat a 9 by 13-inch baking dish with softened butter.
  3. 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.
  4. 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.
  5. 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.
  6. 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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