Scalloped Potatoes with Goat Cheese and Herbes de Provence
Jane Ruzanski
ingredients
- 1 1/2 cups whipping cream
- 1 1/2 cups canned chicken broth
- 1 cup dry white wine
- 1/2 cup minced shallots
- 1 tablespoon minced garlic
- 4 teaspoons herbes de Provence*
- 3/4 teaspoon salt
- 1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
- 4 pounds russet potatoes, peeled, thinly sliced
- A dried herb mixture available at specialty foods stores and some supermarkets
directions
- 1
Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
- 2
Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
- 3
Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving
Source: Jane
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