Scalloped Potatoes with Goat Cheese and Herbes de Provence

A friend told me about these potatoes and luckily I was able to find them online to share with you. I adapted the recipe a little and made half the recipe for an 8x8 dish. I made my own version of herbes de Provence since I didn't feel like paying $8 for a bottle I'll never use up. *I simply mixed a little of dried basil, rosemary, tarragon, garlic, lavender, marjoram, thyme and parsley together. The only things missing from their version was the chervil and savory. While this was simmering and baking it smelled SO GOOD! I loved these potatoes, but Mr. said it needed something. Pfft! It's got it all in there! I served these up with some grilled tri-tip roast steaks and veggies.

Scalloped Potatoes with Goat Cheese and Herbes de Provence
I make half this recipe for an 8x8 dish. Adapted from Epicurious

1 1/2 cups half & half
1 1/2 cups canned chicken broth

1 cup dry white wine

1/2 cup minced shallots
1 tablespoon minced garlic

4 teaspoons herbes de Provence*

3/4 teaspoon salt

1 10 1/2- to 11-ounce log soft fresh herb & garlic goat cheese, crumbled

4 pounds russet potatoes, thinly sliced

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.

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enjoy,