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Ingredients
- 3 lbs. 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
Preparation
Step 1
Preheat oven to 400 degrees. Butter 13x9” 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.