Potato Gratin with Carmelized Onions and Goat Cheese

November 20, 2021
 |  No Comments
Jump to Recipe - Print Recipe

I never used to be a big fan of goat cheese, but after I made this recipe several years ago, it totally changed my mind. I am a huge lover of any type of potato gratin, but this one is a big hit every time I make it. There is something so satisfying with the carmelized onions and the tang of the goat cheese with creamy potatoes. Oddly it is not loaded with cheeses like many gratins are, so its a bit lighter but full of flavor. We love it served with prime rib or steak, but it would pair well with any bold meat.

TIPS: The thinner the potatoes are sliced, the less time you will need to boil them to get them al-dente. Do not fully cook the potatoes through when you boil them or your dish will be mush after you bake it. If you truly will not eat goat cheese, Boursin cheese would be good here too.

Potato Gratin with Carmelized Onions and Goat Cheese

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes

Ingredients
  

  • 2 Tbsp extra-virgin olive oil
  • 1 large onion cut in half, then thinly sliced in to half rounds
  • 1 tsp dried thyme
  • kosher salt and pepper
  • 3 lbs Yukon gold potatoes peeled and sliced 1/8-1/4 inch thick
  • 2 Tbsp chopped fresh parsley
  • 3 to 4 oz soft goat cheese
  • 3 Tbsp unsalted butter, cut into 8 pieces
  • 1 1/4 C whole milk (or 1 C of 2% milk mixed with 1/4 C heavy cream)

Instructions
 

  • Preheat oven to 425 degrees. Lightly butter a 13x9x2 baking dish.
  • In a large skillet heat the olive oil over medium high-heat. Add the onion and season with the thyme and a pinch of salt and pepper. Cook, stirring frequently until golden brown, about 12 minutes. (Turn down heat if browns too fast or burning). Set aside.
  • Meanwhile, place the potatoes in a saucepan just covered with water. Add a pinch of salt, cover and bring to a boil. Simmer the potatoes until they are al-dente (still slightly firm but cooked 75% of the way through), about 15-20 minutes. Drain the potatoes.
  • Arrange half of the potatoes on the bottom of the casserole dish. Sprinkle with salt and pepper and parsley. Layer the entire onion mixture on top of the potatoes and then crumble the goat cheese over the onion layer. Top with remaining half of potatoes and spread evenly to cover the cheese. Dot the top of the potatoes with the butter, and pour the milk over the top. Gently press the potatoes down with your hand or a spatula to flatten into the milk and spread evenly. (The milk will not cover the potatoes).
  • Bake, uncovered, until the milk has mostly evaporated, the side are bubbling, and the edges are starting to turn brown, about 35-40 minutes. Halfway through cooking, use a firm spatula to gently press down the potatoes again into the liquid. Remove from oven and let sit 15 minutes. Serve hot.
  • Enjoy!