Skip to content


Medium saucepan, whisk, medium pan, spatula, 8-by-8-by-2-inch(21-by-21-by-5-cm) deep baking dish, aluminum foil, paper towel

Cream Filling

  1. 3 tablespoons (35 g) all-purpose flour
  2. 1teaspoon dried oregano
  3. ½ teaspoon dried thyme
  4. ½ teaspoon ground mustard
  5. ½ teaspoon salt
  6. 1 teaspoon pepper
  7. 3 tablespoons (45 g) unsalted butter
  8. 6 garlic cloves, minced
  9. 2 ounces (6o g) cream cheese
  10. 1½ cups (375 ml) goat milk*

Caramelized Onions

  1. 1tablespoon unsalted butter
  2. 1 tablespoon olive oil
  3. 1 onion, sliced
  4. Salt
  5. 1¾ pounds (875 g) russet potatoes, peeled and sliced into¼-inch (3-mm) slices Cream filling
  6. Caramelized onions
  7. Three ½-ounce (105-g) wedges Gruyère cheese, shredded
  8. ½-ounce (5o-g) piece of cheddar cheese, shredded
  9. 1-ounce (30-g) wedge Parmesan cheese, shredded

  1.  In a small bowl, combine the flour, oregano, thyme, ground mustard, salt, and pepper.
  2.  In a saucepan over medium-high heat, melt the butter. Add the garlic and cook until lightly golden brown, about 5 minutes.
  3.  Add the flour mixture to the pan and whisk together. Add the cream cheese and stir until well combined. After the butter, flour, and cream cheese have combined into a roux,slowly whisk in the goat milk until fully combined. Whisk continuously until the mixture thickens, then remove from the heat and set aside.
  4.  In a frying pan over medium heat, melt the butter with the oil. Add the onion and toss to coat with the oil. Cook the onions until they turn translucent, about 2 minutes.
  5.  Add the salt, stir, and reduce the heat to medium-low. Continue cooking, stirring occasionally, until the onions become golden and caramelized, 3o to 45 minutes. Remove from the heat and set aside.
  6.  Preheat the oven to 375°F(190℃). Spread one-third of the cream filling over the bottom of a baking dish. Top with a layer of potatoes, then spread the caramelized onions across the potatoes and then spread with another layer (but not all) of the cream filling. Top with more potatoes and the remaining cream .Cover the baking dish with aluminum foil and cook in the oven for 45 minutes.
  7.  Remove aluminum foil and top with the Gruyere, cheddar, and Parmesan. Place the dish back in the oven and cook for another 25 minutes.
  8.  Turn on the broiler and broil until the cheese lightly browns.