Gratin of Potatoes with White Cheddar and Tarragon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 cup dry white wine
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 1 cup whipping cream
- Carbohydrate 32 g(11%)
- Cholesterol 55 mg(18%)
- Fat 17 g(26%)
- Fiber 4 g(15%)
- Protein 9 g(19%)
- Saturated Fat 10 g(50%)
- Sodium 581 mg(24%)
- Calories 329
Preparation 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.
Preparation 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.
