Ingredients
- 1 1/2 c. Whipping cream
- 1 1/2 c. Canned chicken broth
- 1 c. Dry white wine
- 1/2 c. Chopped shallots
- 1 Tbsp. Chopped garlic
- 4 tsp Herbs de provence (a blend
- Of basil, thyme, rosemary
- And oregano
- 3/4 tsp Salt
- 11 ounce Soft fresh goat cheese,
- Crumbled
- 4 lb Russet potatoes, peeled,
- Thinly sliced
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Scalloped Potatoes With Goat Cheese And Herbs De Provence
Servings: 8
Directions
- Preheat oven to 400F. Butter 13x9x2 glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium heat. Add in half of the cheese; whisk till smooth. Refrigerateremaining cheese. Add in potatoes to pot; bring to simmer. Transfer mix to prepared baking dish, spreading proportionately. Cover with foil; bake 15 min. Uncover and bake till potatoes are very tender and liquid bubbles thickly; about 50 min. Dot potatoes with remaining cheese. Bake till cheese softens, about 5 min. Let cold 15 min before serving.
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