Scalloped Potatoes with Goats Cheese and Herbes De Provence Recipe at MyDish

Scalloped Potatoes with Goats Cheese and Herbes De Provence

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Method

  • Preheat the oven to 400°F / 190°C / Gasmark 7.
  • Butter a 13 x 9 x 2-inch glass-baking dish, mix the first 7 ingredients in large pan, and bring to simmer over a medium to high heat. Add half of the cheese, whisk until smooth.
  • Chill the remaining cheese.
  • Add the potatoes to the pan and bring back to a simmer, transfer the potato mixture to the prepared dish, spreading evenly, cover with foil and bake for 15 minutes.
  • Uncover and bake until the potatoes are very tender and the liquid bubbles thickly, about 40 minutes. Dot the potatoes with the remaining cheese and bake until the cheese softens, about 5 minutes.
  • Let cool for 10 minutes before serving.
  • Serve and Enjoy!

    • Tips

    • The Mediterranean flavour of these herbs is essential to many meat, poultry, and game, and vegetable dishes, particularly tomato-based and grilled dishes.
      Provençal cuisine has by tradition used many herbs, which were often considered collectively as "Herbes de Provence,” but not in any exacting recipes, and not sold as a blend. Herbes de Provence can be different in content and quantity, more often than not, the blend will comprise thyme, bay leaf, rosemary, savory, and basil. You can prepare your own blend using these herbs alongside with other quantities of aromatic herbs as lavender, fennel seeds and sage all depending on your personal taste, I personally like a little lavender added to the blend.

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    Ingredients

    • YOU WILL NEED
    • 1 ½ cups whipping cream
    • 1 ½ cups chicken stock
    • 1 cup dry white wine. I use a Chablis that was Lady Hanson's white wine of choice
    • ½ cup minced shallots
    • 1 tablespoon minced garlic
    • 4 teaspoons Herbes de Provence (Provençal herbs). see my recipe
    • ¾ teaspoon salt
    • 280 grams soft fresh goat’s cheese. crumbled
    • 1 ½ kilos potatoes. peeled. thinly sliced

    By Views 885  Added Thu Mar 4 2010


    A wonderful complement to a beef or lamb roast, the mix of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano

     

    Ooh how we love this potato dish simply served with a grilled steak (beef or fish). I’m not sure, where this recipe came from, I have a sneaking suspicion that it might have been in Gourmet magazine sometime about 1992 and Lady Hanson cut it out f Read More

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