Who doesn’t like potatoes, cream, and cheese? If you are willing to fork out some cash for some Cowgirl Creamery cheese, I promise that you can produce a delicious potato gratin.
Cowgirl Creamery in Point Reyes, California makes some of my favorite cheeses. The Marin County artisan business started in the 1990’s and has expanded to include a cheese shop in San Francisco’s Ferry Building. Although you can get their cheese at many Bay Area grocers including Whole Foods, they still make their rounds to Farmer’s Markets around the Bay Area including the Saturday market at Grand Lake in Oakland.
Red Hawk is one of their most winningest cheeses and is the featured ingredient for this potato gratin recipe. Made from organic cow’s milk, Red Hawk is a triple-cream cheese that has been aged for four weeks and washed with a brine solution.
This recipe for Red Hawk Potato Gratin is adapted from Cowgirl Creamery Cooks:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium sized onion, julienned
- 3 cloves garlic, diced
- 3 pounds Yukon Gold potatoes, sliced thin
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 10 ounces Red Hawk, cut into wedges (including rind)
Preheat the oven to 350 degrees. Heat a cast-iron skillet over medium heat and add butter and olive oil to pan. Add onions and garlic and sauté until soft (about ten minutes).
Turn off heat and add heavy whipping cream and half of the grated parmesan cheese. Mix well.
Transfer half of the onion-cream mixture into a casserole dish, and layer half of the potatoes to the pan. Add half of the Red Hawk cheese wedges.
Layer on the remaining potatoes, Red Hawk wedges, and the onion-cream mixture. Sprinkle with the rest of the Parmesan cheese.
Cover the casserole dish with foil and bake for 45 minutes. Remove foil and bake for another half hour or until the top is brown and bubbly.
The results are amazing.