Scalloped potatoes with goat cheese and herbes de Provence from The Bon Appétit Cookbook (page 424) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • ashallen on September 29, 2019

    Excellent scalloped potato recipe - tender potatoes and a creamy, herb-flavored sauce with a slight tang from the white wine and goat cheese. I usually crush the herbes de Provence a bit to break up the dried rosemary leaves which can sometimes be spike-like otherwise! Recipe specifies dotting some of the goat cheese on the surface - I haven't found doing so to have much effect and simply incorporate all cheese up-front now. Great as-is but the recipe's also handled some variations well - it's great with/without the shallots; additional chicken stock can substitute for the white wine; and it works fine with previously frozen cream. Recipe can be cut in half and baked in an 8x8-inch dish. Leftovers keep well - also freezes well.

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