Potato, Carmelized Onion and Goat Cheese Gratin



	Potato, Carmelized Onion and Goat Cheese Gratin
	from Gourmet magazine - serves 6
	Scalloped potatoes are one of my favorite things to eat. These have just a hint of goat cheese for added flavor.
	2 tablespoons olive oil 2 medium onions, halved lengthwise and sliced thin crosswise 1 teaspoon minced fresh thyme 2-1/2 pounds large red potatoes (or Yukon Golds) 2 to 3 ounces soft, mild goat cheese crumbled 1-1/2 tablespoons butter cut into pieces 1 cup milk
	1	Heat oil in a large skillet over moderate heat until hot, and cook onions with thyme and salt to taste, stirring occaisionally, until golden, about 15 minutes. Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown. Remove from heat.
	2	While onions are cooking, bring a large pot of salted water to a boil for potatoes. Peel potatoes (or not) and cut crosswise into 1/8-inch thick slices. Add potatoes to boiling water and cook 5 minutes from time water returns to a boil. Drain potatoes well in a colander.
	3	Preheat oven to 425° and lightly oil a 2 to 2-1/2 quart gratin dish or other shallow baking dish.
	4	Arrange half of the potatoes, overlapping slightly, in dish and season generously with salt and pepper (potatoes need salt, so I season each layer). Cover potatoes with onions, spreading evenly, and top with goat cheese. Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper. Dot gratin with butter. (Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.)
	5	Pour milk evenly over potatoes and cover with foil. Bake for 25 minutes. Remove the foil and continue to bake until potatoes are tender and top is golden, about 20 minutes more.