Scallopedpotatoeswithgoatcheeseandherbesdeprovence Recipes

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SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE



Scalloped Potatoes With Goat Cheese and Herbes De Provence image

The wonderful aroma of Herbes de Provence and the delicious cheese top crust add special touches and take the scalloped potatoes to a new level.

Provided by Pinaygourmet 345142

Categories     Potato

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup milk
1/2 cup minced shallot
1 tablespoon minced garlic
4 teaspoons herbes de provence
3/4 teaspoon salt
1 tablespoon gravy flour
1/4 teaspoon herbes de provence
1/4 teaspoon mild paprika
1/4 cup crushed graham cracker
200 g soft fresh goat cheese
4 lbs russet potatoes, peeled, thinly sliced

Steps:

  • Preheat oven to 370°F Butter 13 x 9 x 2-inch glass baking dish.
  • Mix 1/4 part of goat cheese, crushed graham crakers, paprika and herbes de provence. Set aside.
  • Mix first 9 ingredients in large pot. Bring to simmer over medium-high heat while stirring constantly. Add remaining 3/4 of cheese; whisk until smooth. Add potatoes to pot; bring to simmer.
  • Transfer potato mixture to prepared dish, spreading evenly. Spread the cheese, herbs and graham mixture evenly on top of the potato mixture in the glass dish. Cover with foil; bake 30 minutes. Uncover and bake until potatoes are very tender, the top crust is golden and liquid bubbles thickly, about 35 minutes.
  • Let cool 15 minutes before serving.

Nutrition Facts : Calories 416.8, Fat 17.8, SaturatedFat 11.1, Cholesterol 54.9, Sodium 655.8, Carbohydrate 47.4, Fiber 5.1, Sugar 3.3, Protein 13

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE



Scalloped Potatoes with Goat Cheese and Herbes de Provence image

Categories     Milk/Cream     Herb     Potato     Side     Bake     Christmas     Casserole/Gratin     Goat Cheese     White Wine     Winter     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 10

1 1/2 cups whipping cream
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 goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced
*A dried herb mixture available at specialty foods stores and some supermarkets.

Steps:

  • 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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