Ingredients:
1 1/2 cups whipping cream
1 1/2 cups chicken broth, canned
1 cup dry white wine
1/2 cup scallions, minced
1 tablespoon garlic, Minced
4 teaspoons herbes de provence
3/4 teaspoon salt
1 (11 ounce) goat cheese, log soft fresh and crumbled
4 potatoes, peeled and thinly sliced
Directions:
Preheat oven to 400.
Butter a 9 X 13 glass baking dish.
Mix whipping cream, broth, white wine, scallions, garlic, herbes de provence and salt in a large pot.
Bring to a simmer of medium high heat.
Add half of the cheese; whisk until smooth.
Chill remaining cheese.
Add potatoes to pot; bring to simmer.
Put potatoe mixture into the buttered baking dish and spread out evenly.
Cover with foil and bake for 15 minutes.
Uncover and bake for 50 minutes until potatoes are very tender and the liquid bubbles thickly.
Dot potatoes with the remaining cheese.
Bake until the cheese softens about 5 minutes.
Let sit for 15 minutes before serving.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.