French Scalloped Potatoes
An elegant to scalloped potatoes."Fantastic! I made a 4X batch for a cookout that I was going to. There were plenty of leftovers. At the end of the night I had to make sure I went home with some - everyone at the party wanted some to take with them. " - DonCroy
Yield: 8 Ready in 1 hours, 45 minutes
205 people trying soon
|2 poundsrusset potatoes; thinly sliced|
|2 tablespoonsolive oil|
|1/4 cupOnion; chopped|
|2 clovesgarlic; minced|
|3/4 cupwhipping cream|
|3/4 cupchicken broth|
|1/2 cupwhite wine|
|1 teaspoonsalt; add more to taste|
|2 teaspoonsHerbes de Provence|
|5 ouncesgoat cheese|
|4 ouncesGruyere; grated|
|1/4 cupParmesan cheese; grated|
French Scalloped Potatoes Preparation
Slice potatoes and coat with flour. Set aside.
Heat olive oil in large dutch oven. Saute onion and garlic until softened, about 5 minutes. Whisk in whipping cream, broth and wine to pot and bring to boil. Reduce to simmer. Add Herbes de Provence, goat cheese and Gruyere and whisk until melted. Add flour-coated potatoes to cheese mixture. Bring to a boil. Reduce heat and simmer until thickened.
Preheat oven to 350 degrees. Spoon mixture into greased 9 x 13 inch casserole dish. Sprinkle with grated Parmesan cheese. Bake covered, 30 minutes. Remove cover and bake 30 minutes longer.
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