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Gratin of Potatoes with White Cheddar and Tarragon
- 3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 1/2 teaspoons dried tarragon
- 1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)
- 1 cup whipping cream
- 1 cup dry white wine
Directions:View on Bon Appetit
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