Scalloped Potatoes with Goat Cheese and Herbes de Provence

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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
One 10 1/2- to 11-oz log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced

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. 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. Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

From Stacy:  I always cut down on the amount of herbs de Provence a little ,  or you can substitute some Thyme and Rosemary if you don't have Provence herbs.  Just add to taste.

Dish   Side Dish

Gretchen Rost

Member since Nov 2009

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