Scalloped Potatoes with Goat Cheese and Herbes De Provence
Transform your dinner table with these luxurious Scalloped Potatoes with Goat Cheese and Herbes de Provence—a sophisticated twist on a beloved comfort food classic. Layered with tender russet potatoes, tangy goat cheese, and a velvety cream mixture infused with aromatic Herbes de Provence, this dish balances decadence and elegance in every bite. A golden, bubbly Parmesan crust (optional) crowns this masterpiece, making it a stunning centerpiece for any occasion. Perfect for holiday gatherings or upscale weeknight dinners, this recipe is easy to prepare and bakes to perfection in just over an hour. Serve these creamy potatoes alongside roasted meats or a fresh green salad for an unforgettable meal that will impress family and guests alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 6 oz Goat cheese
- 1.5 cups Heavy cream
- 0.5 cup Whole milk
- 2 tbsp Unsalted butter
- 2 large Garlic cloves
- 2 tsp Herbes De Provence
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese (optional)
- 1 tbsp Olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Peel the russet potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline slicer. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan over low heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the heavy cream, whole milk, Herbes De Provence, salt, and black pepper. Heat the mixture gently until warm but not boiling. Remove from heat.
Drain and pat dry the potato slices. Begin layering them in the prepared baking dish: arrange a single layer of potatoes, slightly overlapping. Crumble some goat cheese over the layer.
Pour a portion of the warm cream mixture over the layer, ensuring the potatoes are evenly coated. Repeat this layering process until all the potatoes, goat cheese, and cream mixture are used up, finishing with a layer of cream on top.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil, sprinkle Parmesan cheese (optional) over the top, and bake uncovered for an additional 20-25 minutes or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
Let the dish rest for 10 minutes to allow the flavors to meld and the sauce to thicken. Serve warm.
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 4646 mg | 202% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 18.5 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 590 mg | 45% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 6154 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
