Potato Caramelized Onion and Goat Cheese Gratin
Transform your next meal into a decadent delight with this Potato Caramelized Onion and Goat Cheese Gratin! This elegant casserole layers thinly sliced russet potatoes with rich, golden caramelized onions and tangy goat cheese, all bathed in a creamy garlic-infused sauce. Topped with a hint of nutty Parmesan and baked to bubbly, golden perfection, this dish strikes the perfect balance between comfort food and gourmet indulgence. With earthy thyme seasoning and a melt-in-your-mouth texture, it’s a crowd-pleasing side dish worthy of holidays or a sophisticated weeknight dinner. Serve this gratin alongside roasted meats or a crisp green salad for an unforgettable pairing!
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Recipe Information
Ingredients
- 2 large Yellow onions
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 4 medium Russet potatoes
- 2 cups Heavy cream
- 2 minced Garlic cloves
- 6 ounces Goat cheese
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 cup Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Peel and thinly slice the onions. Heat a skillet over medium heat, add olive oil and butter, and sauté the onions for 20-25 minutes, stirring occasionally, until they are soft and golden brown. Remove from heat and set aside.
While the onions caramelize, peel the potatoes and slice them into thin rounds (about 1/8 inch thick) using a sharp knife or a mandoline slicer.
In a small saucepan over medium heat, combine heavy cream, minced garlic, thyme, salt, and ground black pepper. Heat until warm, but do not let it boil. Remove from heat and set aside.
Arrange one-third of the potato slices in an even layer at the bottom of the prepared baking dish. Top with half of the caramelized onions and crumble one-third of the goat cheese over the onions.
Repeat the layers with another one-third of the potatoes, the remaining half of the onions, and another one-third of the goat cheese.
Finish with the remaining potatoes on top, then pour the warm cream mixture evenly over the entire dish.
Crumble the remaining goat cheese over the top layer of potatoes, then sprinkle with grated Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender.
Remove from the oven and let the gratin rest for 10 minutes before serving. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
3582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.3 g | 341% | |
| Saturated Fat | 152.3 g | 762% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 3741 mg | 163% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 21.4 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 904 mg | 70% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4443 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
