GRATIN OF POTATOES WITH WHITE CHEDDAR AND TARRAGON

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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

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.

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