| 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 |
tb |
Minced garlic |
| 4 |
ts |
Herbs de provence (a blend |
|
|
Of basil, thyme, rosemary |
|
|
And oregano |
| 3/4 |
ts |
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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