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