Shelly's Recipe

POTATOES WITH CHEDDAR AND TARRAGON

Category: Potatoes

3 lbs Yukon gold potatoes, peeled, cut into 1/8 inch slices
2 tsp salt
1 tsp black pepper
2 1/2 tsp dried tarragon
1 1/2 cups packed grated sharp white cheddar cheese
1 cup whipping cream
1 cup dry white wine

Preheat oven to 400. Butter a 13x9 inch baking dish. Layer 1/3 of potatoes in prepared dish, overlapping slightly. Sprinkle with 1/3 of salt, pepper, tarragon and cheese. Repeat layers twice more.

Whisk cream and wine in a medium bowl to blend. Pour over mixture and bake, uncovered, until potatoes are tender when pierced with knife and top is golden, about 1 hour. Let stand 5 minutes before serving. Serves 8