Potato, Caramelized Onion, And Goat Cheese Gratin

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.
• 2 reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
• 3 remove kettle from heat.
• 4 while onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
• 5 peel potatoes and cut crosswise into 1/4-inch-thick slices.
• 6 add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
• 7 drain potatoes well in a colander.
• 8 preheat oven to 425°f and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
• 9 arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
• 10 cover potatoes with onions, spreading evenly, and top with goat cheese.
• 11 arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
• 12 dot gratin with butter.
• 13 gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
• 14 pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
• 15 gratin may be made 1 day ahead and chilled, covered.
• 16 reheat gratin before serving.