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

Cooking Recipe:

Preheat oven to 400 degrees F. Butter 13 by 9 by 2-inch glass baking dish.

Mix first 7 ingredients in large pot. Bring to simmer (cook slowly) over medium-high heat. Add half of cheese; whisk (beat lightly with a whisking utensil or a fork over the top of the mix or batter) 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.