Scalloped Potatoes with Goat Cheese and Herbes de Provence

Name: Scalloped Potatoes with Goat Cheese and Herbes de Provence
Ingredients: 1 1/2 cups heavy cream; 1 1/2 cups canned chicken broth; 1 cup dry white wine; 2/3 cup minced shallots; 2 teaspoon minced garlic; 1 tablespoon 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

9 ingredients

11 steps

Ingredients

1 1/2 cups heavy cream
1 1/2 cups canned chicken broth
1 cup dry white wine
2/3 cup minced shallots
2 teaspoon minced garlic
1 tablespoon 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

Directions

1

Preheat oven to 400 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
2

Mix first 7 ingredients in large pot.
3

Bring to simmer over medium-high heat.
4

Add half of cheese; whisk until smooth.
5

Chill remaining cheese.
6

Transfer potato mixture to prepared dish, spreading evenly.
7

Cover with foil; bake 15 minutes.
8

Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
9

Dot potatoes with remaining cheese.
10

Bake until cheese softens, about 5 minutes.
11

Let cool 15 minutes before serving.