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Scalloped Gold Potatoes with Goat Cheese
  • 2 cups Heavy Cream
  • 1 cup Chicken or Vegetable Stock
  • 1 cup Dry White Wine
  • 1/2 cup Shallots, minced
  • 2 Garlic Cloves, minced
  • 1 Tbsp Herbes de Provence
  • 1 tsp Salt
  • 1/2 tsp White Pepper, ground
  • 1 lb Fresh Goat Cheese
  • 4 lbs Potatoes, washed well and thinly sliced
Preheat oven to 400 degrees. Combine all ingredients except the cheese and potatoes, and bring to simmer over medium high heat. Whisk in half of cheese, mixing until smooth. Toss the potato slices in the sauce then transfer to a buttered 13x9x2 glass baking dish, spreading evenly. Cover with foil and bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes. Dot potatoes with remaining cheese and bake just until cheese softens, about 5 more minutes. Remove from oven and let cool 10 minutes, or so, before serving.
Provided by:
Black Mesa Ranch in Snowflake

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