Recipe courtesy of Gourmet Magazine

Scalloped Potatoes with Goat Cheese and Herbes de Provence

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 1 hr 10 min
  • Yield: 8 servings
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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


  1. Preheat oven to 400 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
  2. 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.
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