Cream Filling

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3 tbsp all purpose flour

1 tsp dried oregano

½ tsp dried thyme

½ tsp ground mustard

½ tsp salt

3 tbsp unsalted butter

6 garlic cloves, minced

2 oz cream cheese

1 ½ cups goat or dairy milk

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Caramelized Onions

1 tbsp unsalted butter

1 tbsp olive oil

1 onion, sliced

salt

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Potatoes, cheeses and things

1 ¾ lb russet potatoes, peeled and sliced into ⅛ inch slices

cream filling

caramelized onions

1.5 oz Gruyere cheese, shredded

½ oz cheddar cheese, shredded

1 oz Parmesan cheese shredded

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1. In a small bowl, combine 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 heat and set aside.

4. in a frying pan over medium heat, melt the remaining 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, 40 to 45 minutes. Remove from heat and set aside.

6. Preheat the oven to 375F. Spread one-third of the cream filling over the bottom of the 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 the aluminum foil and top with the Gruyere, cheddar and Parmesan. Place the dish back in the oven and coo for another 25 minutes.

8. Turn on the broiler and broil until the cheese lightly browns