Saturday, March 14, 2009

Gratin Potatoes with Cheddar and Tarragon

From my friend Heidi

Heidi made this for a dinner party several years ago, and I have made it again since then. Heidi uses more cheese than this calls for. I say you can rarely go wrong with more cheese.

3 lbs potatoes, peeled, cut into 1/8 inch thick slices
2 tsp. salt
1 tsp. ground black pepper
2 1/2 tsp. dried tarragon
1 1/2. cups (packed) grated Sharp white cheddar (about 6 oz)
1 Cup whipping cream
1 Cup dry white wine

Preheat oven to 400. Butter a 9x13 glass dish. Layer 1/3 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 two more times 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 a knife and top is golden, about one hour. Let stand 5 minutes before serving.


hefk said...

I've been making potato dishes for the past few days too (cheesy scalloped potatoes and tortilla espanola). Must be the waning days of winter.

shannon said...

Making this right now...was so easy to put together.