Because we love Red Hawk as a table cheese, we rarely cook with it, but this recipe is really good. This is the recipe our customers request most often. - Sue Conley & Peggy Smith (Co-Founders)
Serves 6 to 8
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium yellow onion, julienned
3 garlic cloves, diced
1 cup heavy cream
2 oz Parmesan cheese, grated
2 lb Yukon gold potatoes, peeled and thinly sliced
8 oz Red Hawk cheese (approximately 1 wheel), cut into 16 wedges
salt and black pepper, to taste
- Preheat the oven to 350F. Heat a cast-iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and sauté until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.
- Transfer half of the onion-cream mixture to a glass or enamel 13-by-9 in baking dish or casserole. Arrange half the thin potato slices in an overlapping, flat layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes, layering them evenly, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve while still warm.
This can be made a few days ahead and store, tightly covered, in the fridge if you like. Reheat, covered, at 350F.