Sunday, December 23, 2007

Scalloped potatoes with goat cheese and herbes de Provence

Makes 8 servings ...(recipe halved makes 4 servings)

1 1/2 cups whipping cream (3/4 cup)
1 1/2 cups low-salt chicken broth (3/4 cup)
1 cup dry white wine (1/2 cup)
1/2 cup minced shallots (1/4 cup)
3 garlic cloves minced (1 1/2 cloves)
4 teaspoons herbes de Provence (2 tsp)
3/4 teaspoons salt (3/8 tsp)
1 10 oz log soft fresh goat cheese, crumbled (5 oz)
4 lbs russet potatoes, peeled, thinly sliced (2 lbs)

Preheat oven to 400. Butter 13x9x2 inch glass baking dish (or 8x8 dish if halving). Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Cover and refrigerate remaining cheese. Add potatoes to pot; bring to simmer.

Spread potato mixture evenly in prepared dish. Cover with aluminum foil and bake 15 minutes. Uncover and bake until potatoes are very tender and liquid is bubbling thickly, about 50 minutes.

Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let stand 15 minutes before serving.

from the 2006 Bon Appetit Cookbook, p. 424

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