Scalloped Potatoes with Goat Cheese and Herbes de Provence

March 4, 2013

I don’t actually make very many potato-centric recipes, so whenever I buy potatoes from the market, I always end up with a lot left over. Seeing food go bad really bothers me, so this time I was determined to find a recipe that would use up a substantial portion of my leftovers. I hadn’t made scalloped potatoes in several years, and this recipe in my Bon Appetit cookbook sounded good! One of the most frustrating parts of making dishes like scalloped potatoes is slicing all the potatoes into even pieces, but I received a mandoline slicer this past Christmas, which makes that time-consuming task go so much faster.

The inclusion of goat cheese and the classic French herb mixture makes this recipe a bit different than the typical scalloped potatoes, and I’m always up for trying interesting variations of familiar recipes. We liked this version quite a lot as the tanginess of the goat cheese complements the starchy potatoes nicely. You could easily substitute half and half for the heavy cream if you want a less rich dish, and if you don’t have any Herbes de Provence available, just google it and you can find how to make your own approximate mixture (I know it has dried thyme in it, but I’m not sure what else). If you like goat cheese, definitely give these scalloped potatoes a try!

Goat cheese scalloped potatoes

Serves 8


  • 1½ cups heavy cream
  • 1½ cups low-sodium chicken broth (or vegetable broth)
  • 1 cup dry white wine
  • 1/2 cup minced shallots
  • 3 garlic cloves, minced
  • 4 teaspoons herbes de Provence
  • 3/4 teaspoon salt
  • 10½ – 11 ounces soft fresh goat cheese, crumbled
  • 4 pounds russet potatoes, peeled and thinly sliced


  1. Preheat oven to 400 degrees F. Grease a 13-by-9-inch glass baking dish. Mix cream, broth, wine, shallots, garlic, herbes de Provence, and salt in a large pot and bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Cover and refrigerate remaining cheese. Add potatoes to pot; bring to simmer.
  2. Spread potato mixture evenly in prepared dish. Cover with aluminum foil and bake 15 minutes. Uncover and bake until potatoes are very tender and liquid is bubbling thickly, about 50 minutes.
  3. Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let stand 15 minutes before serving.

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