Goat Cheese Scalloped Potatoes
Serves 6
1 1/4 cups heavy cream
1 1/4 cups chicken broth
1/2 cup dry white vermouth
6 tablespoons shallots, minced
1 1/2 teaspoons minced garlic
1 tablespoon herbes de Provence
1/4 teaspoon organic lavender
1 teaspoon fleur de sel
1 10-ounce log soft fresh goat cheese, crumbled
3 pounds red potatoes, peeled, thinly sliced
Preheat oven to 400°F. Butter a shallow baking dish. Mix first 8 ingredients in large stockpot and bring to simmer over medium heat. Add half of cheese and whisk until combined. Add potatoes to pot; bring to simmer and simmer for 10 minutes. Transfer potato mixture to prepared dish. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are tender and liquid bubbles, about 50 minutes. Break the remaining cheese into bits and sprinkle over potatoes. Bake until cheese softens, about 5 minutes. Let cool 15 minutes. Serve.
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1 comment:
Sounds super yummy, I tried to make Scalloped Potatoes awhile back ago and messed up. Looking forward to trying this recipe and others from this site.
Gabby, I don't know how you find time to cook these wonderful recipes.
xo, Tabby
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