Gratin of Potatoes with White Cheddar and Tarragon
This recipe calls for a standard glass baking dish, but any oven-to-table dish can be used.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
American
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
- 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.
