Scalloped Potatoes with Goat Cheese and Herbes de Provence |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The blend of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano. Sometimes lavender is also included, which adds a flavor that is the most evocative of Provence. An accompaniment to Herb-and Spice-roasted Beef Tenderloin with Red Wine-Shallot Sauce . Sharpen your chopping and mincing skills with our technique video. Ingredients:
1 1/2 cups whipping cream |
1 1/2 cups canned chicken broth |
1 cup dry white wine |
1/2 cup minced shallots |
1 tablespoon minced garlic |
4 teaspoons 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:
1. Preheat oven to 400°F. Butter 13 x 9 x 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. Add potatoes to pot; bring to simmer.
2. 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.
3. Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.
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