We had friends for dinner the other night, and I wanted something easy but delicious. Enter these potatoes. They’re really a cross between scalloped and au gratin, but because of the cheese, I’ve just got with au gratin. The highlight of the dish, however, is hands down the Tarragon. If you’ve never tried it, its similar to Rosemary but with Anise and Mint under/over tones. Probably my favorite herb - but its hard to find in the stores. Rosemary works just as well if it isn’t in stock. By steeping the Tarragon in the sauce, the flavor infuses into the cream and really makes the dish pop.

Recipe

• Fresh Tarragon including stems
• 2 cans evaporated milk or light cream
• 2 shallots – diced
• 4 cloves garlic – minced
• 1 1/2 cups shredded Havarti or Fontina cheese
• Salt and pepper to taste
• 4 potatoes – sliced 1/4″ thin

Preheat oven to 350.

Drizzle olive oil in a pan and turn heat to medium. Saute the shallots and garlic till soft. About 5 minutes. Add the chopped Tarragon and milk. Stir to combine and bring almost to a boil but not quite. Simmer for an hour so flavors infuse the cream. Remove from heat and stir in half the cheese until melted.

Butter a dish, and arrange the potatoes so the slices overlap and go around the dish. Layer half the potatoes and pour half the cream sauce across. Sprinkle with 1/2 a cup of cheese, then layer the rest of the potatoes. Cover with the last of the cream and cheese. Cover with foil and bake for 45 minutes.

Remove foil and bake for another 30 minutes or until golden and bubbly.

Bon Appetit!