Ingredients

• 1 & 1/2 cups heavy cream
• 1 & 1/2 cups chicken broth
• 1 cup dry white wine
• 2/3 cup minced shallots
• 2 teaspoons minced garlic
• 1 tablespoon herbes de Provence
• 3/4 teaspoon salt
• 1 (10 1/2 - 11 ounce) log soft fresh goat cheese, crumbled
• 4 lbs MountainKing® Butter Gold Potatoes, peeled, thinly sliced

Cooking Directions

1. Preheat oven to 400°. Butter 13 x 9 x 2 glass baking dish. Mix first 7 ingredients in a large pot. Bring to a simmer over medium-high heat. Add half of cheese; whisk until smooth. Add sliced potatoes to mixture and mix well. Transfer potato mixture to prepared glass baking dish. Chill remaining cheese.
2. Cover baking dish with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes
3. Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

Note: Russets may be substituted.