POTATO, CARMELIZED ONION & MONTRACHET GOAT CHEESE GRATIN
SERVES 4

2 Tblsp. extra virgin olive oil
2 cups yellow onions [half rounds sliced thin]
8 large red potatoes [peeled & sliced 1/4 inch]
8 oz. pkg. Montrachet or other goat cheese
1 cup milk
6 pats unsalted butter [2-3 Tblsp.]
1 tsp. fresh chopped thyme
2 Tblsp. chopped flat leaf parsley
Salt & pepper to taste

In a skillet, heat oil and saute onions, thyme and salt and pepper. Stir occasionally until the onions are golden brown. In the meantime, boil the potatoes for 5 minutes.

Drain the potatoes and then arrange 1/2 of them in the bottom of a 2 1/2 qt. pyrex® or ceramic baking dish.

Overlap the potato rounds as they are placed in the dish.

Sprinkle parsley over potatoes and then layer on the onion mixture. Then crumble the goat cheese over the onion layer and then add the last layer of potatoes.

Dot the top with the pats of butter and salt and pepper. Pour in milk and bake in a 425 degree oven until golden brown on top. About 30 minutes. [SERVES SIX]