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Scalloped Potatoes With Goat Cheese And Herbes De Provence

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Ingredients

  • 1 1/2 cups heavy cream
  • 1 1/2 cups canned chicken broth
  • 1 cup dry white wine
  • 2/3 cup minced shallots
  • 2 teaspoon minced garlic
  • 1 tablespoon herbes de Provence
  • 3/4 teaspoon salt
  • 1 soft fresh goat cheese log - (abt 11 oz) crumbled
  • 4 pounds russet potatoes peeled, sliced thin

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees. Butter 13- by 9- by 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.

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.

This recipe yields 8 servings.

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