Scalloped Potatoes with Goat Cheese


1 1/2 cups whipping cream
1 1/2 cups chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tbsp minced garlic
4 tsp herbes de provence
3/4 tsp salt
1 10.5 to 11 ounce log soft goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced


Preheat oven to 400 degrees. Butter 13x9x2 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.

Notes: Serves 8.
Course: Side
Cuisine: French
Origin: Bon Appetit
Uploaded by: Jamee Robinson
Added on: 2007-12-26 08:59:06