| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Side dish, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Whipping cream |
| 1 1/2 | c | Canned chicken broth |
| 1 | c | Dry white wine |
| 1/2 | c | Minced shallots |
| 1 | T | Minced garlic |
| 4 | t | Herbs de provence, a blend |
| Of basil, thyme rosemary | ||
| And oregano | ||
| 3/4 | t | Salt |
| 11 | oz | Soft fresh goat cheese |
| Crumbled | ||
| 4 | lb | Russet potatoes, peeled |
| Thinly sliced |
INSTRUCTIONS
Preheat oven to 400F. Butter 13x9x2 glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium heat. Add half of the cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer. Transfer mixture to prepared baking 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. Posted to MM-Recipes Digest by "Kendig - von Fehrn" <TikalMe@PowerOnline.net> on Dec 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 480
Calories From Fat: 180
Total Fat: 20.5g
Cholesterol: 61.5mg
Sodium: 599.7mg
Potassium: 1427.3mg
Carbohydrates: 53.5g
Fiber: 5.4g
Sugar: 3.9g
Protein: 16.1g