Cowgirl Creamery’s Red Hawk is intended as a stand-alone table cheese, and we rarely recommend cooking with it. Here is one exception: a mouthwatering potato gratin infused with Red Hawk’s indulgent, creamy boldness.
2 tablespoons butter
10 ounces Red Hawk, cut in 16 wedges (including rind)
2 tablespoons olive oil
1 medium sized onion, julienned
2 pounds peeled Yukon Gold potatoes, sliced thin
3 cloves garlic, diced
1 cup cream
1/2 cup grated Parmesan cheese
Preheat the oven to 350 degrees F
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.
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.
Cover with foil and bake for 45 minutes. Remove foil and bake for another half hour or until the top is brown and bubbly.