Scalloped Potatoes With Goat Cheese And Herbes De Provence Recipes

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE

Scalloped Potatoes With Goat Cheese and Herbes De Provence image

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!!!

Provided by kzbhansen

Categories Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups whipping cream
1 1/2 cups chicken broth, canned
1 cup dry white wine
1/2 cup scallion, 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

Steps:

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.

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE

Scalloped Potatoes With Goat Cheese and Herbes De Provence image

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.

Provided by Pinaygourmet 345142

Categories Potato

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 416.8, Fat 17.8, SaturatedFat 11.1, Cholesterol 54.9, Sodium 655.8, Carbohydrate 47.4, Fiber 5.1, Sugar 3.3, Protein 13

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE

Scalloped Potatoes with Goat Cheese and Herbes de Provence image

Categories Milk/Cream Herb Potato Side Bake Christmas Casserole/Gratin Goat Cheese White Wine Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Serves 8

Number Of Ingredients 10

Ingredients

1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de Provence*
3/4 teaspoon salt
1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced
*A dried herb mixture available at specialty foods stores and some supermarkets.

Steps:

Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
Transfer potato mixture to prepared 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.

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