Goat Gratin

12 ingredients
3 steps

Ingredients

  • 3 pounds boneless goat shoulder, cubed
  • 1/2 quart goat's milk
  • 1 pound gold potatoes, sliced 1/2 inch thick
  • Salt and pepper
  • 1/4 tablespoon extra-virgin olive oil
  • 2 1/2 pounds yellow onions, sliced thin
  • 1 tablespoon chopped garlic
  • 1 small bunch parsley, chopped
  • 1 small bunch thyme, chopped
  • 1/4 cup white wine
  • 3 cups bread crumbs or 2 cups panko
  • Capricious cheese or any dry goat cheese you like, grated

Directions

  1. 1
    Soak goat meat in goat's milk overnight in fridge. Slice meat thin, reserving milk. Soak potatoes in goat's milk, aside from the goat, for 1 hour. Pat goat dry, season with salt and pepper to taste, and then brown meat in a large saute pan in the olive oil. Remove meat. Saute onions in same pan until slightly golden; add garlic, parsley, and thyme. Cook for 10 minutes and set aside. Deglaze the pan with wine.
  2. 2
    Layer the bottom of a casserole dish with half the onion mixture. On top, place the goat and then the potatoes in a layer; finish with remaining onions. Almost fully cover top layer with goat's milk and deglazing liquid from pan. Mix bread crumbs with goat cheese and sprinkle over gratin.
  3. 3
    Cover and cook in 350°F oven for 1 1/2 hours; uncover and cook for another 20 minutes, until cheese and bread crumbs are toasted and liquids are bubbling.

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