Scalloped Potatoes with Goats Cheese and Herbes De Provence
Ooh how we love this potato dish simply served with a grilled steak (beef or fish). I?m not sure, where this recipe came from, I have a sneaking suspicion that it might have been in Gourmet magazine sometime in the 90?s
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
bake
potato recipes
dinner parties
gourmet
cheese
vegetables
side dish
potatoes
american
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
- 1 cup dry white wine
- 1 1/2 cups chicken stock
- 1 tablespoon garlic minced
- 3/4 teaspoon sea salt
- 1 1/2 cups whipping cream
- 1/2 cup shallots minced
- 4 teaspoons herbes de provence
- 285 grams goat cheese soft fresh goats cheese, crumbled
- 1 3/4 kilograms potatoes peeled and thinly sliced
- Carbohydrate 44.2793000005554 g
- Cholesterol 46.25625 mg
- Fat 16.0822900000084 g
- Fiber 4.76525010184001 g
- Protein 14.8635450001068 g
- Saturated Fat 10.2913342500015 g
- Serving Size 1 1 Serving (371g)
- Sodium 549.139500000286 mg
- Sugar 39.5140498987154 g
- Trans Fat 0.935724500002536 g
- Calories 382 calories
Preheat the oven to 400F, 190?c, Gas 7. Butter a 13 x 9 x 2-inch glass-baking dish, mix the first 7 ingredients in large pan, and bring to simmer over a medium to high heat. Add half of the cheese, whisk until smooth. Chill the remaining cheese. Add the potatoes to the pan and bring back to a simmer, transfer the potato mixture to the prepared dish, spreading evenly, cover with foil and bake for 15 minutes. Uncover and bake until the potatoes are very tender and the liquid bubbles thickly, about 40 minutes. Dot the potatoes with the remaining cheese and bake until the cheese softens, about 5 minutes. Let cool for 10 minutes before serving. Serve and Enjoy!
