Scalloped Potatoes
PREP Slice potatoes and coat with flour. Set aside.
METHOD Saute/soften heated olive oil, onion and garlic 5 min. Whisk in h/cream, broth and wine. BTB; reduce to simmer. Add Herbes de Provence, goat cheese and Gruyere; whisk til melted. Add flour-coated potatoes. BTB, then simmer til thickened.
Spoon into greased 9x13" casserole. Sprinkle with grated Parm. Bake covered, 350 deg 30 min. Remove cover; bake 30 min longer til golden.
Ingredients 2 pounds russet potatoes; thinly sliced 1/2 cup Flour 2 tablespoons olive oil 1/4 cup Onion; chopped 2 cloves garlic; minced 3/4 cup whipping cream 3/4 cup chicken broth 1/2 cup white wine 1 teaspoon salt; add more to taste 2 teaspoons Herbes de Provence 5 ounces goat cheese 4 ounces Gruyere; grated 1/4 cup Parmesan cheese; grated