- 1-1/2 c heavy cream
- 1-1/2 c chicken broth
- 1 c white wine
- 1/2 c minced shallots
- 1 T minced garlic
- 4 t herbs de provence
- 3/4 t salt
- 1 - 10oz goat cheese
- 4 lb russet potatoes peeled and sliced
Preheat oven 400 degrees, butter 9x13 glass baking dish. Mix first 7 ingredients in a large pot and bring to a simmer. Add half of cheese and whisk until smooth. Add potatoes to pot and bring back to a simmer.
Transfer mixture to baking dish, spreading evenly. Cover with foil, bake 15 minutes. Uncover and bake until tender and liquid bubbles thickly (about 50 minutes).
Dot potatoes with remaining goat cheese and bake until cheese softens (about 5 minutes). Let sit 15 minutes before serving.