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Add a photoПорций: 8
Ингредиенты
- 1Â 1/2 c. heavy cream
- 1Â 1/2 c. canned chicken broth
- 1 c. dry white wine
- 2/3 c. chopped shallots
- 2 tsp chopped garlic
- 1 Tbsp. herbes de Provence
- 3/4 tsp salt
- 1 x soft fresh goat cheese log - (abt 11 ounce) crumbled
- 4 lb russet potatoes peeled, sliced thin
Инструкции
- Preheat oven to 400 degrees. Butter 13- by 9- by 2-inch glass baking dish.
- Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add in half of cheese; whisk till smooth. Refrigerateremaining cheese.
- Transfer potato mix to prepared dish, spreading proportionately. Cover with foil; bake 15 min. Uncover and bake till potatoes are very tender and liquid bubbles thickly, about 50 min.
- Dot potatoes with remaining cheese. Bake till cheese softens, about 5 min. Let cold 15 min before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 8 servings | |
| Calories 294 | |
| Calories from Fat 75 | 26% |
| Total Fat 8.57g | 11% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 311mg | 13% |
| Potassium 1069mg | 31% |
| Total Carbs 44.76g | 12% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.67g | 1% |
| Protein 6.11g | 10% |
