Scalloped Potatoes with Goat Cheese and Herbes de Provence
Ooh how we love this potato dish simply served with a grilled steak (beef or fish). I'm not sure where this recipe came from; I have a sneaking suspicion that it might have been in Gourmet magazine sometime in the 90s.
Ooh how we love this potato dish simply served with a grilled steak (beef or fish). I'm not sure where this recipe came from; I have a sneaking suspicion that it might have been in Gourmet magazine sometime in the 90s.
- Carbohydrate 44.2793000005554 g
- Cholesterol 46.25625 mg
- Fat 16.0822900000084 g
- Fiber 4.76525010184001 g
- Protein 14.8635450001068 g
- Saturated Fat 10.2913342500015 g
- Serving Size 1 1 Serving (371g)
- Sodium 549.139500000286 mg
- Sugar 39.5140498987154 g
- Trans Fat 0.935724500002536 g
- Calories 382 calories
Step-by-step
- Preheat the oven to 400F, 190?c, Gas 7.
- Butter a 13 x 9 x 2-inch glass-baking dish, mix the first 7 ingredients in large pan, and bring to simmer over a medium to high heat. Add half of the cheese, whisk until smooth.
- Chill the remaining cheese.
- Add the potatoes to the pan and bring back to a simmer, transfer the potato mixture to the prepared dish, spreading evenly, cover with foil and bake for 15 minutes.
- Uncover and bake until the potatoes are very tender and the liquid bubbles thickly, about 40 minutes. Dot the potatoes with the remaining cheese and bake until the cheese softens, about 5 minutes.
- Let cool for 10 minutes before serving.
- Serve and Enjoy!
Starch Management
Swapping heavy cream for whole milk curdles the dairy when wine acidity meets high heat, so whipping cream with at least thirty-six percent milkfat remains mandatory for a stable emulsion. Simmering the sliced potatoes directly in the liquid mixture gelatinizes starches early, creating a velvety sauce without requiring a separate roux. Thin, uniform slices measuring roughly one-eighth of an inch thick ensure even heat penetration across the entire baking dish during the initial covered bake at 400 degrees Fahrenheit.Thermal Control
Covering the glass dish with foil traps steam for the first fifteen minutes, forcing the interior potatoes to soften before the surface browns prematurely. Removing that cover allows excess moisture to evaporate, concentrating the chicken stock and wine reduction until bubbles thicken visibly around the edges. When testing for doneness, a metal skewer should slide through the center potato layers with zero resistance before dotting the reserved cheese on top.Protein Integration
Reserving half of the soft goat cheese until the final five minutes prevents the delicate proteins from over-coagulating and turning chalky under prolonged direct heat. Letting the finished casserole rest for ten minutes allows the fat molecules to settle and the starches to cool slightly, making clean portions possible instead of a runny mess. Grilled beef or fish provides a savory, high-protein contrast that balances the rich dairy and herbaceous profile.
