Best Potato Tarragon Gratin Recipes

POTATO-TARRAGON GRATIN

Potato-Tarragon Gratin image

Make and share this Potato-Tarragon Gratin recipe from Food.com.

Provided by lazyme

Categories Potato

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs russet potatoes, 1/4-inch slices
2 cups whipping cream
1 cup whole milk, do not use lowfat
2 tablespoons fresh tarragon, finely chopped
1/4 teaspoon ground nutmeg
2 tablespoons fresh parsley, minced

Steps:

Preheat oven to 375ºF.
Butter 8x8x2-inch glass baking dish.
Combine potatoes, cream, milk, tarragon and nutmeg in heavy large saucepan.
Season generously with salt and pepper.
Bring to boil over medium heat.
Reduce heat; simmer 4 minutes.
Using slotted spoon, transfer potatoes to prepared dish.
Pour cream mixture over.
Bake until top is golden brown, potatoes are tender and cream mixture thickens, about 1 hour.
Let stand 10 minutes.
Sprinkle with parsley and serve.

Nutrition Facts : Calories 674.1, Fat 46.5, SaturatedFat 28.7, Cholesterol 169.1, Sodium 89.2, Carbohydrate 57, Fiber 6.5, Sugar 5.6, Protein 10.8

SIMPLE AU GRATIN POTATOES

Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

GRATIN OF POTATOES WITH WHITE CHEDDAR AND TARRAGON

Gratin of Potatoes with White Cheddar and Tarragon image

Categories Milk/Cream Potato Side Bake Casserole/Gratin Cheddar White Wine Winter Tarragon Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
2 teaspoons salt
1 teaspoon ground black pepper
2 1/2 teaspoons dried tarragon
1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)
1 cup whipping cream
1 cup dry white wine

Steps:

Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Layer 1/3 of potatoes in prepared dish, overlapping slightly. Sprinkle with 1/3 of salt and 1/3 of pepper. Sprinkle with 1/3 of tarragon, then with 1/3 of cheese. Repeat layering twice more with remaining potatoes, salt, pepper, tarragon, and cheese.
Whisk cream and wine in medium bowl to blend. Pour over potatoes. Bake uncovered until potatoes are tender when pierced with knife and top is golden, about 1 hour. Let gratin stand 5 minutes before serving.