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0.0 – 0 reviews • Potato
| Level: |
Easy |
| Total: |
2 hr 15 min |
| Prep: |
15 min |
| Cook: |
2 hr |
| Yield: |
8 to 12 servings |
| Level: |
Easy |
| Total: |
2 hr 15 min |
| Prep: |
15 min |
| Cook: |
2 hr |
| 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)
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
584 |
| Total Fat |
43 g |
| Saturated Fat |
25 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
30 g |
| Cholesterol |
128 mg |
| Sodium |
863 mg |
| Serving Size |
1 of 10 servings |
| Calories |
584 |
| Total Fat |
43 g |
| Saturated Fat |
25 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
30 g |
| Cholesterol |
128 mg |
| Sodium |
863 mg |
