Scalloped Potatoes With Goat Cheese and Herbes De Provence

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.

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 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

Directions

1. Preheat oven to 370°F Butter 13 x 9 x 2-inch glass baking dish.
2. Mix 1/4 part of goat cheese, crushed graham crakers, paprika and herbes de provence. Set aside.
3. 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.
4. 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.
5. Let cool 15 minutes before serving.