Monday, January 3, 2011
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
1/2 cup minced shallots
1 tablespoon minced garlic
3/4 teaspoon salt
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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