Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups canned chicken broth
• 1 cup dry white wine
• 2/3 cup minced shallots
• 2 teaspoon minced garlic
• 1 tablespoon herbes de Provence
• 3/4 teaspoon salt
• 1 (10 1/2 to 11-ounce) log soft fresh goat cheese, crumbled
• 4 pounds russet potatoes, peeled, thinly sliced

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Instructions

1. Preheat oven to 400 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
2. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. 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.