Vicki Butts (lazyme)
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2 1/2 lbrusset potatoes, 1/4-inch slices
2 cwhipping cream
1 cmilk, do not use lowfat
2 Tbspfresh tarragon, finely chopped
1/4 tspground nutmeg
2 Tbspfresh parsley, minced
How to Make Potato-Taragon Gratin
- Preheat oven to 375. Butter 8x8x2" glass baking dish.
- Combine potatoes, cream, milk, tarragon and nutmeg in heavy large saucepan. Season generously with salt and pepper. Bring to boil over medium heat. Reduce heat; simmer 4 minutes.
- Using slotted spoon, transfer potatoes to prepared dish. Pour cream mixture over. Bake until top is golden brown, potatoes are tender and cream mixture thickens, about 1 hour.
- Let stand 10 minutes. Sprinkle with parsley and serve.