This casserole is based loosely on the French home-cooking standard, le miroton. If you fear goatiness, please turn the page. This dish celebrates the sweet carnality of the goat with abandon.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
3
1
1
1
2
1
1
1
1
3
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Preparation
Step 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 sauté pan in the olive oil. Remove meat. Sauté onions in same pan until slightly golden; add garlic, parsley, and thyme. Cook for 10 minutes and set aside. Deglaze the pan with wine.
Step 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.
Step 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.