Scalloped potatoes with goat cheese and herbs de provence

8 Servings

Ingredients

Quantity Ingredient
1½ cup Whipping cream
1½ cup Canned chicken broth
1 cup Dry white wine
½ cup Minced shallots
1 tablespoon Minced garlic
4 teaspoons Herbs de provence (a blend
Of basil, thyme, rosemary
And oregano
¾ teaspoon Salt
11 ounces Soft fresh goat cheese,
Crumbled
4 pounds Russet potatoes, peeled,
Thinly sliced

Directions

Preheat oven to 400F. Butter 13x9x2 glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium heat. Add half of the cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer. Transfer mixture to prepared baking dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly; about 50 minutes. Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

Posted to MM-Recipes Digest by "Kendig - von Fehrn" <TikalMe@...> on Dec 6, 1998

Related recipes