Potato, Caramelized Onion and Goat Cheese Gratin

By bakers_delight85

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 large onion, cut in half, then thinly sliced into half-rounds
• 1 tsp. dried thyme
• Salt and freshly ground black pepper
• 2 pounds Yukon Gold or White Rose potatoes, peeled and sliced 1/4 inch thick
• 2 Tbsp. finely chopped fresh parsley
• 1/2 pound soft goat cheese
• 3 Tbsp. unsalted butter, cut into 8 slices
• 1 cup whole milk

Details

Servings 6

Preparation

Step 1

Preheat the oven to 425 degrees F. Lightly butter a 13 x 9 x 2-inch baking casserole.
In a large skillet, heat the olive oil over medium-high heat, then add the onion, season with the thyme, salt and pepper and cook, stirring frequently, until golden brown, about 12 minutes.
Meanwhile, place the potatoes in a saucepan with enough water to barely cover them. Bring the water to a boil over high heat, about 20 minutes, then reduce the heat to medium and cook until al dente, about another 20 minutes. Drain the potatoes and arrange half of them on the bottom of the prepared casserole. Season with salt and pepper and sprinkle the parsley over the potatoes. Layer the onion mixture over the potatoes. Crumble the goat cheese over the onion layer and add the remaining potatoes to cover the cheese. Dot the top with the slices of butter and more salt and pepper. Pour in the milk and bake until the liquid has evaporated and the sides are bubbling, about 35 minutes. Serve hot.