This recipe calls for a standard glass baking dish, but any oven-to-table dish can be used.
Recipe information
Yield
Makes 8 servings
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
Preparation
Step 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.
Step 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.
