Potato, Caramelized Onion, and Goat Cheese Gratin

Recipe by lazyme
READY IN: 1hr 10mins


  • 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 12
    lbs large red potatoes (about 7)
  • 14
    lb mild soft fresh goat cheese, chilled, crumbled (about 1/2 cup)
  • 1 12
    tablespoons unsalted butter, cold, cut into pieces
  • 1
    cup milk


  • In 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.
  • Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
  • Remove kettle from heat.
  • While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
  • Peel potatoes and cut crosswise into 1/4-inch-thick slices.
  • Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
  • Drain potatoes well in a colander.
  • Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
  • Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
  • Cover potatoes with onions, spreading evenly, and top with goat cheese.
  • Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
  • Dot gratin with butter.
  • Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
  • Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
  • Gratin may be made 1 day ahead and chilled, covered.
  • Reheat gratin before serving.