So, anyone who has been following along with my blog posts may have noticed a recurring theme involving a certain red_hawk_cheese_cowgirl_creamery_delectabelle_recipetuberous vegetable. That is right folks…I am speaking of  none other than the glorious, golden potato. Yes it is true, I have an unhealthy, consuming love for potatoes, so you can easily see why this recipe speaks to me. Just reading this recipe evokes a certain warmness that comes from the greatest of comfort foods, and with the holidays coming up, this is the perfect little recipe for a family brunch, or perhaps the occasional potluck situation.

And, although the company originated on the west coast in the San Francisco region of CA, we are lucky enough to have our very own Cowgirl Creamery right here in DC, so it should be easy to find plenty of Red Hawk, the creamy, smooth best-in-show cheese that this recipe calls for. I will warn you, this dish is not for dieters, as any recipe that calls for butter and heavy cream rarely is, but this is a very worthwhile indulgence for the potato lover in your life (there is one in every crowd).

You could also get creative and substitute some of the ingredients, such as swapping the cream for buttermilk, or trading in the Red Hawk for a lower fat version cheese, and a butter substitute to keep the calories at bay…if you are super fancy. However you choose to make it, this is a classic…so mangia and enjoy!

Red Hawk Cheese and Potato Gratin

Total Time: 1 hour, 30 minutes

Red Hawk Cheese and Potato Gratin


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium sized onion, julienned
  • 3 cloves garlic, diced
  • 1 cup cream
  • 10 ounces RED HAWK, cut in 16 wedges
  • 2 pounds peeled Yukon Gold potatoes, sliced thin
  • 1/2 cup grated Parmesan cheese


  1. Heat a 9" cast-iron skillet and add butter and olive oil to pan. Add onions and garlic and sauté until soft. Turn off heat and add cream and half of the grated parmesan cheese.
  2. Transfer half of the onion-cream mixture into a glass baking dish or casserole dish, and place one layer of potatoes on top. Follow with a layer of RED HAWK wedges. (A customer who prepared this used just 8oz of RED HAWK and sprinkled black pepper between the layers). Add one more layer of potatoes, RED HAWK wedges and the remaining onion-cream mixture. Sprinkle with Parmesan.
  3. Cover with foil and bake for 45 minutes. Remove foil and bake for another ½ hour or until the top is brown and bubbly.

Related Posts Plugin for WordPress, Blogger...