Best Potato Goat Cheese And Caramelized Onion Tatin Recipes

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POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN



Potato, Caramelized Onion, and Goat Cheese Gratin image

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.

Provided by lazyme

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 512.8, Fat 19.9, SaturatedFat 9.3, Cholesterol 33, Sodium 158.9, Carbohydrate 71.2, Fiber 8, Sugar 12.8, Protein 14.8

GOAT CHEESE MASHED POTATOES



Goat Cheese Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
  • Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
  • Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN



Potato, Caramelized Onion, and Goat Cheese Gratin image

Categories     Onion     Potato     Side     Bake     Vegetarian     Casserole/Gratin     Goat Cheese     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6 as main course or 8 as a side dish

Number Of Ingredients 7

2 tablespoons olive oil
2 pounds medium onions (about 7), halved lengthwise and sliced thin crosswise
1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried, crumbled
2 1/2 pounds large red potatoes (about 7)
1/4 pound chilled soft mild goat cheese from a log or disk, crumbled (about 1/2 cup)
1 1/2 tablespoons cold unsalted butter, cut into pieces
1 cup milk

Steps:

  • 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.

POTATO, GOAT CHEESE AND CARAMELIZED ONION TATIN



Potato, Goat Cheese And Caramelized Onion Tatin image

Provided by Molly O'Neill

Categories     casseroles, appetizer, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 medium onions, peeled and very thinly sliced
1 teaspoon ground cumin
1 pound baking potatoes, peeled and cut across into 1/8-inch-thick slices
1 teaspoon salt
Freshly ground pepper to taste
4 ounces soft, mild goat cheese, like Montrachet, crumbled
1 sheet frozen puff pastry, thawed
2 tablespoons plus 2 teaspoons unsalted butter
1 cup sliced mushrooms
1/4 cup chopped shallots
2 cloves garlic, peeled and minced
1 sprig fresh thyme
1/8 teaspoon dried tarragon
1/8 teaspoon dried basil
1/4 cup Madeira
1/4 cup dry red wine
1 cup vegetable broth

Steps:

  • To make the tatin, preheat oven to 350 degrees. Butter a 9-inch round gratin dish. Melt 2 tablespoons of the butter and 1 tablespoon of the oil in a large, heavy skillet over medium heat. Add the onions and cumin and cook until golden brown and soft, stirring from time to time, about 4 minutes. Transfer to a bowl. Melt 1 tablespoon butter in the skillet, add the potatoes and toss to coat. Season with 1 teaspoon salt and pepper. Layer the potatoes in the prepared dish. Bake until tender, about 40 minutes. Set aside for 15 minutes.
  • Top the potatoes with the goat cheese and then the onion mixture. Place the pastry on a work surface and press out the seams. Cut out a 9-inch circle and pierce it all over with a fork. Place the pastry over the cheese.
  • Meanwhile, to make the sauce, melt 2 teaspoons of the butter in a medium saucepan over medium heat. Refrigerate the remaining 2 tablespoons butter. Add the mushrooms, shallots, garlic, thyme, tarragon and basil and cook until softened, about 5 minutes. Add the Madeira and dry red wine and simmer until reduced by half, about 6 minutes. Add the broth and simmer until reduced to 3/4 cup, about 20 minutes.
  • Increase oven heat to 400 degrees. Bake the tatin until the pastry is brown, about 25 minutes. Meanwhile, bring the sauce to a simmer. Cut the butter into small pieces. Remove the pan from the heat and gradually whisk in the butter pieces. Remove the thyme sprig.
  • To serve, run a small knife around the edge of the tatin to loosen. Invert onto a plate and cut into 4 wedges. Place 1 wedge on each of 4 plates and spoon some of the sauce around each one. Serve immediately.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 11 grams, Carbohydrate 34 grams, Fat 29 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 751 milligrams, Sugar 5 grams, TransFat 1 gram

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