Potatoes Au Gratin with White Cheddar and Tarragon

Whenever I want something decadent in a dish, my mind instantly goes to these dreamy potatoes au gratin with white cheddar and tarragon. They’re cheesy, creamy and rich in flavor thanks to the help of thyme and white wine. A boat load of sharp white cheddar and heavy cream doesn’t hurt on the flavor front either, I might add!

Don’t let the fancy pants name fool you; these potatoes are as simple as it gets to throw together. I like to slice my potatoes on a mandolin for even consistency. All it takes is some layering, some pouring and some popping in the oven for a magically decadent dish to become yours.

Potatoes Au Gratin with White Cheddar and Tarragon

Ingredients

• 3 pounds Yukon gold potatoes, peeled and sliced 1/8 inch thick

• 8 oz shredded sharp white cheddar

• 1 tablespoons dried tarragon

• Kosher salt

• Black pepper

• 1 cup whipping cream

• 1 cup dry white wine, a Chardonnay is perfect

Directions

Preheat oven to 400 degrees. Butter a 13 x 9 casserole dish. Layer 1/3 of potatoes in bottom of casserole dish, potatoes can slightly overlap each other. Cover with 1/3 of shredded cheese followed by 1/3 of dried tarragon. Season with salt and pepper. Repeat this layering process twice. In a measuring cup, whisk together whipping cream and dry white wine. Pour cream and wine mixture evenly over potatoes. Bake uncovered at 400 degrees for about an hour, until potatoes are golden and bubbly. Let cool for about 15 minutes before serving. Enjoy!