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Add a photoServings: 8
Ingredients
- 1Â 1/2 c. Whipping cream
- 1Â 1/2 c. Canned chicken broth
- 1 c. Dry white wine
- 1/2 c. Chopped shallots
- 1 Tbsp. Chopped garlic
- 4 tsp Herbs de provence (a blend
- Â Â Of basil, thyme, rosemary
- Â Â And oregano
- 3/4 tsp Salt
- 11 ounce Soft fresh goat cheese,
- Â Â Crumbled
- 4 lb Russet potatoes, peeled,
- Â Â Thinly sliced
Directions
- Preheat oven to 400F. Butter 13x9x2 glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium heat. Add in half of the cheese; whisk till smooth. Refrigerateremaining cheese. Add in potatoes to pot; bring to simmer. Transfer mix to prepared baking dish, spreading proportionately. Cover with foil; bake 15 min. Uncover and bake till potatoes are very tender and liquid bubbles thickly; about 50 min. Dot potatoes with remaining cheese. Bake till cheese softens, about 5 min. Let cold 15 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 8 servings | |
| Calories 397 | |
| Calories from Fat 147 | 37% |
| Total Fat 16.78g | 21% |
| Saturated Fat 10.93g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 454mg | 19% |
| Potassium 1071mg | 31% |
| Total Carbs 44.72g | 12% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.02g | 1% |
| Protein 13.28g | 21% |
