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 (10 1/2 to 11-ounce) log soft fresh goat cheese, crumbled
- 4 pounds russet potatoes, peeled, thinly sliced
Directions
Preheat oven to 400 degree. 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.
8 servings
Print this recipe
Submitted 6/13/05.
Source: Gourmet Magazine
Submitted By: Marlen
matchlessm@aol.com
SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE