Tasty Tuesday: Tarragon Potatoes

Thinking about which spices to plant in your herb garden this year? Stake out a square foot for some French tarragon. You will love the scent, the taste and this recipe. It truly is a favorite and a most requested recipe.
Tarragon is a French herb with a horrible second name: “Dragon wort”. Not my first choice of a dinner ingredient. Tarragon is related to wormwood… my goodness it gets worse and worse! ­čÖé But… leave the names behind and look at directly at the plant. French tarragon has slender branched stems, similar to rosemary. Because the plant does not have flowers, it cannot be grown from seed, therefore a trip to the nursery is required to buy a potted plant of French tarragon. French tarragon likes a hot, sunny spot without excessive watering… but should not be allowed to dry out.

French tarragon is one of the the fines herbes of French cooking and is a perfect match for chicken, lasagna, fish and potatoes!

Tarragon Potatoes
Serves 8
Preheat oven to 400 degrees

3 lbs Yukon Gold potatoes, peeled, sliced thinly
2 t salt
1 t black pepper
2 1/2 t dried French tarragon
1 1/2 c grated extra sharp cheddar cheese
1 c heavy cream
1 c dry white wine

Butter 13x9x2″ baking dish. Layer 1/3 of potatoes in prepared dish. Sprinkle with 1/3 of the salt, 1/3 of the French tarragon and 1/3 of the cheese. Repeat layering twice more with remaining potatoes, salt, tarragon and cheese.
Whisk cream and wine in a medium bowl just to blend. Pour over potatoes. Bake uncovered until potatoes are tender when pierced with a knife and the top is golden, about 1 hour. Let stand 5 minutes before serving.
I make this the night before, cover with foil, refrigerate and then reheat at 350 for 25 minutes. It is WONDERFUL. The aroma greets you before you have the first bite… never any leftovers to consider!byDeborahon
Tuesday, April 20, 2010Military Life:,,,

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