Scalloped Potatoes with Goat Cheese And Herbs De Province
Ingredients
- 1 1/2 cups Heavy whipping cream
- 1 1/2 cups Chicken broth
- 1 cup Dry white wine
- 1 cup Water
- 4 teaspoons Herbs de Province
- 1 teaspoon Dried basil or 1 Tablespoon fresh chopped
- 1 teaspoon Dried thyme or 1 Tablespoon fresh chopped
- 1 teaspoon Dried rosemary or 1 Tablespoon fresh chopped
- 1 teaspoon Dried oregano or 1 Tablespoon fresh chopped
- 2 cloves Garlic finely diced
- 1/2 cup Shallots diced
- Salt and pepper to taste
- 4 pounds Red potatoes thinly sliced
- 8 ounces Herbed goat’s chesse regular would be fine too
- 1/4 cup Butter
- 1/4 cup Flour
Instructions
- Preheat oven to 400F. Butter 13x9x2 glass baking dish. Combine the cream, broth, wine, water, spices, garlic, shallots, salt & pepper. Bring to a boil over med-high heat and add potatoes. Cover; reduce heat to medium and simmer for 5 minutes. Strain out the potatoes with a spider or use a colander reserving the cream liquid. Return the liquid to the pan and stir in 4 oz of the goat’s cheese. Once the goat’s cheese had melted remove it from the pan. In the same pan you just used over medium heat, put in a 1/4 cup of butter (1/2 stick) and melt. Once it is melted stir in a 1/4 cup of flour. Turn the heat up to high and stir in the the cream mixture whisking constantly. Let the sauce go for 2-3 minutes stirring constantly until it is thick and bubbly. Layer some of the sauce into the bottom of the baking dish. Layer on 1/3 of the potatoes, then salt and pepper them and add more sauce and repeat. until you have 3 layers of potatoes and 4 layers of sauce. Cover with foil and bake for 15 minutes. Uncover and bake for 50 minutes until golden brown and bubbly. Remove from oven and dot with the remaining goat’s cheese. Return it to the oven for another 3-5 minutes until the cheese is melted and beginning to brown. Remove from the oven and cool for 15 minutes before serving.
