Scalloped Potatoes with Goat Cheese and Herbes de Provence
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 cup dry white wine
- 3/4 teaspoon salt
- 1 tablespoon minced garlic
- 1 1/2 cups whipping cream
- 1 1/2 cups canned chicken broth
- 1/2 cup minced shallots
- Carbohydrate 46 g(15%)
- Cholesterol 68 mg(23%)
- Fat 22 g(34%)
- Fiber 4 g(15%)
- Protein 14 g(27%)
- Saturated Fat 14 g(72%)
- Sodium 596 mg(25%)
- Calories 449
Preparation 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. 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.
Preparation 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. 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.
