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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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 8|
|Calories from Fat: 168 (48%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 48.2mg||15 %|
|Sodium 232.6mg||8 %|
|Potassium 573.9mg||15 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 27.8g|
|Protein 13.4g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 347
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