Friday, April 12, 2013

Harbison Au Gratin

After honeymooning in California, I returned to Houston inspired by all the beautiful food and wine (more on that later). Upon our return, I asked my husband to run by the warehouse to restock our fridge with fresh cheese for recipes. I gave him a list and he said "these sound fancy". Harbison from Jasper Hill Farms sounds fancy because it is!

The spruce bark that wraps Harbison is harvested at Jasper Hill as well, giving this cheese a unique, vegetable like taste (think mushrooms and asparagus). This spoonable, special occasion cheese is not typically intended for cooking, but some of the best dishes break the rules. Why not make a rich potato gratin that is layered with creamy Harbison? It is one of the yummiest things I've ever made!

2 tablespoons Lucky Layla butter
2 tablespoons Terra Verde Extra Virgin Olive Oil
1 10 oz wheel Harbison
1 medium yellow onion, chopped
2 pounds mixed organic fingerling potatoes, sliced thin
3 cloves garlic, diced
1 cup organic heavy whipping cream
6 oz SarVecchio, grated 
Kosher salt, to taste
Pepper, to taste

Preheat oven to 350. Heat butter and olive oil over medium heat in a large pan. Add onions and garlic, season with a pinch of kosher salt and sauté until soft. Turn off heat, add cream and half of the grated Sarvecchio. Fingerling potatoes should not be peeled and sliced thin using a mandolin.

Grease a 9" pie dish with olive oil or butter. Transfer half of the onion-cream mixture into prepared pie dish, and place one layer of potatoes on top. Open the wheel of Harbison like you would open a tin can. Spoon or drizzle the Harbison on top of the potato layer. Sprinkled a dash of pepper on top of Harbison. Repeat layers of remaining onion-cream mixture, potatoes, Harbison and pepper. Lastly, top with remaining Sarvecchio. 

Cover pie dish with foil and bake for 45 minutes. Remove foil and bake for an additional 30 minutes, until bubbly and golden. Let cool for at least 10 minutes. Garnish with fresh chives if desired. Serve a slice with a juicy steak and mixed green salad. 

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Cows in Repose on Veldhuizen Family Farm. Dublin, TX