These potatoes are unlike any other. We’ve paired them with our Rodelle Herbes de Provence and creamy goat cheese- to make an unbelievable dish!

  • | Medium
  • | 95 mins
  • | 8 servings
Directions
  1. Preheat oven to 400° Fahrenheit.
  2. Butter 13 x 9 x 2-inch glass baking dish.
  3. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat.
  4. Add half of cheese; whisk until smooth.
  5. Chill remaining cheese.
  6. Transfer potato mixture to prepared baking dish, spreading evenly.
  7. Cover with foil and bake 15 minutes.
  8. Uncover and bake until potatoes are very tender and the liquid bubbles thickly, about 50 minutes.
  9. Dot potatoes with remaining cheese.
  10. Bake until cheese softens, about 5 minutes.
  11. Let cool 15 minutes before serving.
Ingredients
  • 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 Rodelle 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
Uses
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