Potato gratin with white cheddar and white wine

• yukon gold potatoes, peeled,cut into 1/8 inch-thick rounds↗3 lbs
• salt↗2 teaspoons
• ground black pepper↗1 teaspoon
• dried tarragon1 - 2 1⁄2 teaspoon
• grated (packed) sharp white cheddar cheese (about 6 ounces)1 1⁄2 cups
• whipping cream↗1 cup
• dry white wine↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Butter 13x9x2-inch glass baking dish.

3. 3

   Layer 1/3 of potatoes in prepared dish, overlapping slightly.

4. 4

   Sprinkle with 1/3 of salt and 1/3 of pepper.

5. 5

   Sprinkle with 1/3 of tarragon, then with 1/3 of cheese.

6. 6

   Repeat layering twice more with remaining potatoes, salt, pepper, tarragon, and cheese.

7. 7

   Whisk cream and wine in medium bowl to blend.

8. 8

   Pour over potatoes.

9. 9

   Bake uncovered until potatoes are tender when pierced with knife and top is golden, about 1 hour.

10. 10

    Let gratin stand 5 minutes before serving.