Gratin of Potatoes with White Cheddar and Tarragon |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 | ||
| 1 | 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. |
| 2 | 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. |