Scalloped Potatoes with Goat Cheese and Herbes de Provence

By tulawdog

Ingredients

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

Preparation

Step 1

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.