1 ½ cups whipping cream
1 ½ cups chicken broth
1 cup dry white wine
½ cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de provence
¾ teaspoon salt
1 - 11 oz log soft goat cheese – crumbled
4 pounds russet potatoes - peeled and thinly sliced

Preheat oven to 400 degrees. Butter a 13x9x2-inch glass baking dish. Mix first seven ingredients in a large pot. Bring to a simmer over medium high heat. Add half of the cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot and bring to a simmer.



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.