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Scalloped Potatoes with Goat Cheese               Yield: 8

1 ½ cups heavy cream
1 ½ chicken broth
1 cup dry white wine
2/3 cups minced shallots
2 tsp. Minced garlic
1 T fresh thyme
1 T fresh rosemary
3/4 tsp. Salt and pepper to taste
10 -11 oz. Goat cheese, crumbled
4 pounds potatoes, peeled, thinly sliced.

Preheat oven to 400 degrees. Butter a 13 x 9" baking dish. Mix all but goat cheese and potatoes in a large pot. Bring to a simmer. Whisk in ½ of the cheese; reserve the other ½ in the refrigerator. Layer the potatoes evenly in the prepared pan. Pour heated mixture over and cover with foil. Bake 15 minutes. Uncover and bake until bubbly, about 50 minutes. Dot potatoes with remaining cheese and bake about 5 more minutes. Cool about 15 minutes, then serve.

Source: Gail McMillan

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