Contributed by Bon Appetit, Dec/96

This is a very rich dish...great for holiday entertaining when treats are okay! Vegetarians may substitute veggie broth for the chicken broth. (Vegans may have trouble with this recipe, however.)

The blend of dried herbs known as Herbes de Provence usually consists of basil, thyme, rosemary, oregano, and sometimes lavender.

Ingredients

1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 Tbsp minced garlic
4 tsp herbes de Provence
3/4 tsp salt
1 10-11oz log soft fresh goat cheese, crumbled
4 lbs potatoes, peeled, thinly sliced

Instructions

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.

Note: This recipe may also be halved to accommodate a standard Regular Harvest Box order of 1.5-2 lbs potatoes.

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