Scalloped Potatoes
with goat Cheese and Herbes de Provence

The blend of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano. Sometimes lavender is also included, which adds a flavor that is the most evocative of Provence. An accomaniment to Herb-and Spice-roasted Beef Tenderloin with Red Wine-Shallot Sauce.

1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de Provence*
3/4 teaspoon salt
1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced

Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.

Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

Serves 8. Recipe from Bon Appetit.

*A dried herb mixture available at specialty foods stores and some supermarkets.