Savory Potato and Goat Cheese Bake with Caramelized Onions
Indulge in the rich and decadent flavors of this Savory Potato and Goat Cheese Bake. The star of this dish is the perfectly caramelized onions, which lend a luxurious sweetness that beautifully complements the creamy, tangy goat cheese. Layered with tender slices of rustic red potatoes, this gratin offers a delightful texture with every bite. The infusion of fresh thyme elevates the flavor profile, making each serving a fragrant delight. This dish is not only a crowd-pleaser for dinner parties but also a comfort food classic that tastes even better the next day, served cold or reheated. Enjoy the simplicity of preparation by using a mandoline to effortlessly slice the potatoes, and feel free to double the goat cheese for an extra creamy experience. A perfect dish for gatherings or a cozy family dinner.
N/A
Servings
250
Calories
7
Ingredients
Ingredients
Olive Oil
2 tablespoons (None)
Onions
2 lbs (Halved lengthwise and sliced thin crosswise (about 7))
Fresh Thyme
1 teaspoon (Minced (or 1/4 teaspoon dried thyme, crumbled))
Red Potatoes
2.5 lbs (Large; washed and cut crosswise into 1/4-inch thick slices)
Mild Soft Fresh Goat Cheese
1/4 lb (Chilled and crumbled (about 1/2 cup))
Unsalted Butter
1.5 tablespoons (Cold; cut into pieces)
Milk
1 cup (None)
Instructions
1
Heat the olive oil in a heavy 5- to 6-quart kettle over moderate heat until hot but not smoking.
2
Add the sliced onions along with the fresh or dried thyme, and season lightly with salt and pepper. Cook, stirring occasionally, for about 15 minutes, until the onions are golden.
3
Lower the heat to moderately low and continue to cook the onions, stirring frequently to prevent scorching, for an additional 20-30 minutes until they are deeply golden brown and caramelized. Remove the kettle from heat.
4
While the onions are caramelizing, bring a large saucepan of salted water to a boil. Add the unpeeled red potatoes, cut into 1/4-inch-thick slices, and cook for about 5 minutes once the water comes back to a boil. Drain the potatoes well in a colander.
5
Preheat your oven to 425°F (220°C) and lightly oil a 2- to 2 1/2-quart gratin dish or any shallow baking dish.
6
Layer half of the cooked potatoes in the prepared dish, slightly overlapping them. Season generously with salt and pepper.
7
Spread the caramelized onions evenly over the layered potatoes, and crumble half of the goat cheese on top.
8
Add the remaining potatoes in a second layer, overlapping slightly, and season again with salt and pepper.
9
Dot the top layer with pieces of cold butter, and crumble the remaining goat cheese over everything.
10
Pour the milk evenly over the layered gratin. The gratin can be assembled up to 2 hours ahead and kept covered at room temperature.
11
Bake for 35 minutes, or until the potatoes are tender and the top is golden brown. For make-ahead, you can refrigerate and reheat before serving.
Nutrition Information
15g
Fat
22.5g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Potato and Goat Cheese Bake?
It is a rich and decadent gratin dish featuring perfectly caramelized onions, creamy goat cheese, and tender slices of rustic red potatoes.
How many onions do I need for this recipe?
The recipe requires 2 lbs of onions, which is approximately 7 medium onions.
What type of potatoes are best for this bake?
Rustic red potatoes are used in this recipe. They should be washed and cut into 1/4-inch thick slices.
Do I need to peel the potatoes?
No, the potatoes should remain unpeeled for this dish.
How long does it take to caramelize the onions?
It takes about 45 minutes in total: 15 minutes over moderate heat and an additional 20-30 minutes over moderately low heat.
What kind of cheese is used in this recipe?
The recipe calls for 1/4 lb (about 1/2 cup) of mild soft fresh goat cheese.
Can I make this dish extra creamy?
Yes, you can double the amount of goat cheese for an even creamier texture.
What is the recommended oven temperature?
The oven should be preheated to 425°F (220°C).
How long should I par-boil the potatoes?
Cook the potato slices in boiling salted water for about 5 minutes once the water returns to a boil.
Can I use dried thyme instead of fresh?
Yes, you can substitute 1 teaspoon of fresh minced thyme with 1/4 teaspoon of dried crumbled thyme.
How much milk is needed for the gratin?
The recipe requires 1 cup of milk poured evenly over the layers before baking.
What size baking dish should I use?
A 2- to 2 1/2-quart gratin dish or any shallow baking dish is ideal.
How many calories are in a serving of this bake?
Each serving contains approximately 250 calories.
What is the fat content per serving?
There are 15g of fat per serving.
Can this dish be made ahead of time?
Yes, it can be assembled up to 2 hours ahead at room temperature or refrigerated and reheated later.
How long does the bake take in the oven?
Bake for 35 minutes, or until the potatoes are tender and the top is golden brown.
How should I prepare the onions?
The onions should be halved lengthwise and then sliced thin crosswise.
What is the protein content in this dish?
This dish provides approximately 6.25g of protein per serving.
Can I eat this dish cold?
Yes, it is a comfort food classic that tastes great served cold or reheated.
What role does the butter play?
1.5 tablespoons of cold unsalted butter are dotted over the top layer to add richness and help with browning.
How do I layer the ingredients?
Layer half the potatoes, then all the onions and half the cheese, then the remaining potatoes, butter, remaining cheese, and finally the milk.
Is a mandoline necessary for this recipe?
While not strictly necessary, using a mandoline makes effortlessly slicing the potatoes to a uniform 1/4-inch thickness much easier.
What is the carbohydrate count per serving?
There are 22.5g of carbohydrates per serving.
What kind of oil should be used to cook the onions?
The recipe recommends using 2 tablespoons of olive oil.
How should the goat cheese be prepared before adding?
The goat cheese should be chilled and then crumbled before being added to the layers.
Can I use salted butter?
The recipe specifies unsalted butter, but if you use salted, you may want to reduce the additional salt added to the layers.
Should the milk be warm when poured over the dish?
The recipe does not specify, so room temperature or cold milk is generally fine.
What flavors does the thyme provide?
Fresh thyme elevates the flavor profile and makes the serving a fragrant delight.
How do I prevent the onions from scorching?
Stir the onions frequently, especially during the last 20-30 minutes of cooking over lower heat.
Is this dish suitable for dinner parties?
Yes, it is considered a crowd-pleaser and is perfect for gatherings or a cozy family dinner.