Scalloped Potatoes With Goat Cheese and Herbes De Provence

READY IN: 1hr 10mins
Recipe by kzbhansen

I got this recipe from a community cookbook put out by the hospital I work at. This is absolutely wonderful and I had to share this with you all!!!

Top Review by ChefKai

This should say 4 POUNDS of potatoes!! If you use 4 small potatoes it will be a soupy disaster. Imagine 11 ounces of goat cheese and 4 cups of liquid on four little spuds! The recipe works fine if you use the original directions from Epicurious, but this recipe is an epic fail.

Ingredients Nutrition

  • 1 12 cups whipping cream
  • 1 12 cups chicken broth, canned
  • 1 cup dry white wine
  • 12 cup scallion, minced
  • 1 tablespoon garlic, Minced
  • 4 teaspoons herbes de provence
  • 34 teaspoon salt
  • 1 (11 ounce) goat cheese, log soft fresh and crumbled
  • 4 potatoes, peeled and thinly sliced


  1. Preheat oven to 400.
  2. Butter a 9 X 13 glass baking dish.
  3. Mix whipping cream, broth, white wine, scallions, garlic, herbes de provence and salt in a large pot.
  4. Bring to a simmer of medium high heat.
  5. Add half of the cheese; whisk until smooth.
  6. Chill remaining cheese.
  7. Add potatoes to pot; bring to simmer.
  8. Put potatoe mixture into the buttered baking dish and spread out evenly.
  9. Cover with foil and bake for 15 minutes.
  10. Uncover and bake for 50 minutes until potatoes are very tender and the liquid bubbles thickly.
  11. Dot potatoes with the remaining cheese.
  12. Bake until the cheese softens about 5 minutes.
  13. Let sit for 15 minutes before serving.

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