This was one of the sides I served for my families’ Christmas Eve meal. It’s a decadent version of scalloped potatoes that is very rich and creamy. It’s not healthy. I found this recipe on Food Network and followed it prety closely.
1 cup heavy cream
1/2 cup milk
1 1/2 cups canned chicken broth
1/2 cup dry white wine
2/3 cup minced shallots
2 teaspoon minced garlic
1 tablespoon herbes de Provence
3/4 teaspoon salt
1 log soft fresh goat cheese, crumbled (8 ounces total)
4 pounds potatoes, thinly sliced
Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese and mix with a fork until smooth. 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.
Notes: If I make it again I’ll cut back on the liquid. It was a bit runny for me so maybe it needed to bake longer too. It tasted great though!
Servings: 10 + left overs