French Scalloped Potato Recipe

Prep time: 15 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 45 mins

Serves: 8

French cuisine has evolved extensively over the passing of centuries. Over the years, the styles of French cuisine have been given different names, and have been modified by various master-chefs. These legendary master-chefs moved toward fewer spices and more liberal usage of herbs and creamy ingredients such as Herbes de Provence, milk, cream, and cheese, signaling the beginning of modern French cuisine. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally. Any cook will tell you that French food will not tolerate shortcuts in regard to the basic fundamentals. Because mastery of sauces and pastry dough is the center of culinary arts, French recipes themselves remain classic and constant. This French scalloped potato is made wonderfully enticing because of the variety of herbs found in Herbes de Provence, the creamy liquefied cheeses, and the tempting tang of white wine you’ll surely want to visit France and all its wonderful restaurants.

Ingredients

2 pounds russet potatoes; thinly sliced (900 g)
1/2 cup flour (60 g)
2 tablespoons olive oil (15 ml)
1/4 cup onion; chopped (40 g)
2 cloves garlic; minced
3/4 cup whipping cream (175 g)
3/4 cup chicken broth (170 ml)
1/2 cup white wine (115 ml)
1 teaspoon salt; add more to season (1 g)
2 teaspoons Herbes de Provence (2 g)
5 ounces goat cheese (145 g)
4 ounces Gruyere cheese; grated (115 g)
1/4 cup Parmesan cheese; grated

Instructions

Slice the potatoes gently into pieces and coat with flour; set aside for later use.
In a large Dutch oven, heat the olive oil; sauté the onions and garlic until transparent and slightly browned, or for about 5 minutes.
Stir in whipping cream, broth, and wine to pot/Dutch oven and bring to a boil. Reduce into simmer for a couple of minutes. Add Herbes de Provence, goat cheese, and Gruyere cheese and whisk until liquefied and evenly blended.
Add the flour-coated sliced potatoes to the cheese mixture and boil. Reduce heat afterwards and simmer until broth is thickened.
Preheat oven to 350° Fahrenheit; transfer the mixture using a wooden ladle into a greased 9×13 inch casserole dish. Sprinkle with grated Parmesan cheese.
Cover with a tight-fitting lid and bake for 30 minutes; remove cover and bake for 30 more minutes.
Remove from oven and let it cool for 5-10 minutes.
Serve and enjoy the French delicacy!