Scalloped Potatoes With Goat Cheese And Herbes De Provence

Recipe Ingredients

1 1/2 cups	355ml	Heavy cream
1 1/2 cups	355ml	Canned chicken broth
1 cup	237ml	Dry white wine
2/3 cup	61g / 2.2oz	Minced shallots
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Herbes de Provence
3/4 teaspoon	3.8ml	Salt
1		Soft fresh goat cheese log - (abt 11 oz) - crumbled
4 lbs	1816g / 64oz	Russet potatoes - peeled, sliced thin

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9434) - from the TV FOOD - NETWORK

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