POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN

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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

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