Potatoes, Goat Cheese Scalloped w Chive Blossoms Serves 8

Preheat oven to 350. Peel potatoes and cut into 1/8″ slices. Keep slices in a large bowl of cold water while making sauce. Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and puree w milk, cream, cheese, kosher salt to taste and pepper. Drain potatoes in a large coriander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of the sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered w foil, in lower third of oven. Remove foil after 45 min and continue to bake until potatoes are tender, 35-40 min more. If desired, briefly broil potatoes under preheated broiler until top is golden. Garnish w fresh chive blossoms.(Note: dish may be assembled 1 day ahead and chilled, covered. Bring to room temp before baking.)

Potato 3lb yellow
Shallot 2 chopped
Butter 2T unsalted
Milk 1c
Heavy Cream 1c
Cheese, Goat (Chevre) 8oz soft
Salt 1.5-2 tsp Kosher
Pepper
Chive Blossoms