French Scalloped Potatoes

By Beefman-2

Ingredients

• 2 pounds russet potatoes; thinly sliced
• 1/2 cup Flour
• 2 tablespoons olive oil
• 1/4 cup Onion; chopped
• 2 cloves garlic; minced
• 3/4 cup whipping cream
• 3/4 cup chicken broth
• 1/2 cup white wine
• 1 teaspoon salt; add more to taste
• 2 teaspoons Herbes de Provence
• 5 ounces goat cheese
• 4 ounces Gruyere; grated
• 1/4 cup Parmesan cheese; grated

Preparation

Step 1

Slice potatoes and coat with flour. Set aside.

Heat olive oil in large dutch oven. Saute onion and garlic until softened, about 5 minutes. Whisk in whipping cream, broth and wine to pot and bring to boil. Reduce to simmer. Add Herbes de Provence, goat cheese and Gruyere and whisk until melted. Add flour-coated potatoes to cheese mixture. Bring to a boil. Reduce heat and simmer until thickened.

Preheat oven to 350 degrees. Spoon mixture into greased 9 x 13 inch casserole dish. Sprinkle with grated Parmesan cheese. Bake covered, 30 minutes. Remove cover and bake 30 minutes longer.