Scalloped Potatoes with Herbes de Provence

For creamy indulgence, scalloped potatoes with herbes de Provence are the perfect addition to herb-crusted prime rib. Any chance I get, I also love to use my Revol bakers that I bought in Paris at MORA, an overflowing cooking emporium.

Scalloped Potatoes with Herbes de Provence Recipe

{Adapted from Bon Appétit}

1½ cups whipping cream

1½ cups chicken broth

1 cup dry white wine

½ cup minced shallots

1 Tbsp. minced garlic

1 Tbsp. herbes de Provence

1 ½ tsp. salt

10 oz. soft fresh goat cheese

4 pounds russet potatoes

Preheat oven to 400°F. Peel potatoes. Slice thinly or use a mandolin, and set aside. Butter a 13"x9" baking dish. In a large pot over medium-high heat, add whipping cream, chicken broth, white wine, shallots, garlic, herbes de Provence, and salt. Bring to simmer. Add half of goat cheese. Stir until cheese is incorporated. Add potatoes. Stir gently, and bring to a simmer. Remove from heat, and pour into baking dish. Cover with foil, and bake for 15 minutes. Uncover, and bake an additional 45 minutes. Potatoes should be tender when pierced with a knife. Crumble remaining goat cheese over potatoes. Bake 5 more minutes. Top should be bubbly and golden brown. Let cool 15 minutes before serving. It’s worth the wait.