Scalloped Potatoes With Goat Cheese And Herbes De Provence
By á-170456
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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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