Potato-Taragon Gratin

Vicki Butts (lazyme)


We love this simple side dish with the flavor of tarragon. Only use fresh tarragon to get the true flavor. From Bon Appetit.


☆☆☆☆☆ 0 votes

15 Min
1 Hr


  • 2 1/2 lb
    russet potatoes, 1/4-inch slices
  • 2 c
    whipping cream
  • 1 c
    milk, do not use lowfat
  • 2 Tbsp
    fresh tarragon, finely chopped
  • 1/4 tsp
    ground nutmeg
  • 2 Tbsp
    fresh parsley, minced

How to Make Potato-Taragon Gratin


  1. Preheat oven to 375. Butter 8x8x2" glass baking dish.
  2. 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.
  3. 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.
  4. Let stand 10 minutes. Sprinkle with parsley and serve.

Printable Recipe Card

About Potato-Taragon Gratin

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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