Recipe(tried): Scalloped Potatoes with Goat Cheese and Herbes de Provence, French Scalloped Potatoes

Scalloped Potatoes with Goat Cheese and Herbes de Provence

1 1/2 cups heavy cream
1 1/2 cups canned chicken broth
1 cup dry white wine
2/3 cup minced shallots
2 teaspoon minced garlic
1 tablespoon 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

Preheat oven to 400 degree. Butter 13 by 9 by 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. 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.

Yield: 8 servings

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French Scalloped Potatoes

1 pkg (14 g) dried porcini mushrooms
1 cup EACH milk and whipping cream (250 mL)
1 tablespoon chopped fresh rosemary or thyme (15 mL)
3/4 teaspoon salt (4 mL)
1/2 teaspoon pepper (2 mL)
1 large clove garlic, minced
2 pounds Yukon gold potatoes (about 6 potatoes) (1 kg)

Preheat oven to 375 F (190 C).

Soak mushrooms in boiling water until softened, about 15 minutes.

Drain, reserving liquid for another use; rinse and squeeze dry. Set aside.

Meanwhile, in heavy saucepan, combine milk, rosemary, whipping cream, salt, pepper and garlic; bring to boil over medium heat. Set aside and keep warm.

Peel potatoes; using sharp knife or food processor with slicing blade, cut into very thin slices.

Pour 1/3 cup (75 mL) of the milk mixture into greased 10-inch (25 cm) pie plate. Layer with half of the potato slices, overlapping slightly in concentric circle. Sprinkle with all the mushrooms. Repeat layering. Pour remaining milk mixture over top.

Place on baking sheet. Bake in bottom third of oven for about 20 minutes or until bubbling up side. Using spatula, press potatoes to submerge. Bake for another 30 minutes longer or until golden brown and potatoes are tender.

(Make-ahead: Let cool for 30 minutes; cover with foil and refrigerate for up to 1 day. Reheat in 375 F /190 C oven for about 40 minutes; remove foil and bake for another 5 minutes or until bubbly)

Let stand 15 minutes before serving.

Yield: 8 servings