Potato, Caramelized Onion, & Goat Cheese Gratin

4
Servings
25m
Prep Time
45m
Cook Time
1h 10m
Ready In


"This is now my favorite potato gratin of all time. The caramelized onions mixed with the goat cheese give 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 twice the goat cheese called for. These are even good cold the next day. From Gourmet, September 1995."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (612.2 g)
  • Calories 471.1
  • Total Fat - 18.8 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 34.1 mg
  • Sodium - 308 mg
  • Total Carbohydrate - 60.1 g
  • Dietary Fiber - 11 g
  • Sugars - 12.8 g
  • Protein - 19.5 g
  • Calcium - 466.4 mg
  • Iron - 9.8 mg
  • Vitamin C - 49.4 mg
  • Thiamin - 0.2 mg

Step 1

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.

Step 2

Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown. Remove kettle from heat.

Step 3

While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.

Step 4

Peel potatoes and cut crosswise into 1/4-inch-thick slices.

Step 5

Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.

Step 6

Drain potatoes well in a colander.

Step 7

Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.

Step 8

Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.

Step 9

Cover potatoes with onions, spreading evenly, and top with goat cheese.

Step 10

Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.

Step 11

Dot gratin with butter.

Step 12

Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.

Step 13

Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.

Step 14

Gratin may be made 1 day ahead and chilled, covered.

Step 15

Reheat gratin before serving.

Tips & Variations


No special items needed.

Related

Peggy Bright

Fabulous potato dish. I made half a batch, following the ingredients and method (except that I didn't bother to peel the potatoes). In future, my only change would be to double the goat cheese. Hey, why skimp on a delicious ingredient?

review by:
(24 Feb 2021)

dienia b

Amazing this is a party in your mouth .try this one

review by:
(5 Dec 2020)

Mikekey

Wow! Great potatoes. I left the peel on but did precook the potatoes. I also will double the goat cheese next time. The caramelized onions put this over the top. Thanks for a keeper.

review by:
(18 Dec 2015)