1/2 Photos of Potato, Caramelized Onion, and Goat Cheese Gratin
1 hr 10 mins
This is now my favorite potato gratin of all time. The caramelized onions mixed with the goat cheese gives this dish a very rich flavor. Instead of all of the prep work stated in the recipe, I just use a mandoline to slice the potatoes (with the peel on) and layer the dish with raw ingredients. I have started adding about double the goat cheese called for. These are even good cold the next day. From Gourmet, September 1995.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 2 lbs onions, halved lengthwise and sliced thin crosswise (about 7)
- 1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme, crumbled
- 2 1/2 lbs large red potatoes (about 7)
- 1/4 lb mild soft fresh goat cheese, chilled, crumbled (about 1/2 cup)
- 1 1/2 tablespoons unsalted butter, cold, cut into pieces
- 1 cup milk
- 1In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes.
- 2Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
- 3Remove kettle from heat.
- 4While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
- 5Peel potatoes and cut crosswise into 1/4-inch-thick slices.
- 6Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
- 7Drain potatoes well in a colander.
- 8Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
- 9Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
- 10Cover potatoes with onions, spreading evenly, and top with goat cheese.
- 11Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
- 12Dot gratin with butter.
- 13Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
- 14Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
- 15Gratin may be made 1 day ahead and chilled, covered.
- 16Reheat gratin before serving.
Browse Our Top Potato Recipes
You Might Also Like...View All Potato Recipes
Nutritional Facts for Potato, Caramelized Onion, and Goat Cheese Gratin
Serving Size: 1 (612 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 512.7
- Calories from Fat 178
- Total Fat 19.8 g
- Saturated Fat 9.3 g
- Cholesterol 33.0 mg
- Sodium 158.8 mg
- Total Carbohydrate 71.2 g
- Dietary Fiber 8.0 g
- Sugars 12.8 g
- Protein 14.7 g