Scalloped Potatoes With Tarragon
Updated Sept. 28, 2023
- Total Time
- 1 hour 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons butter, more for greasing pie plate
- 4cloves garlic, minced
- 1medium leek, white and light green parts only, minced
- 4small cipollini onions or 1 medium onion, finely chopped
- 2tablespoons minced tarragon (or 1 to 2 teaspoons dried tarragon) plus 1 tablespoon finely chopped, for garnish
- 3cups heavy cream
- 2pounds (about 6 medium) Keuka Gold or Yukon Gold potatoes (unpeeled), sliced ⅛-inch thick
- Kosher salt and black pepper
Nutritional analysis per serving (8 servings)
468 calories; 37 grams fat; 23 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 6 grams protein; 663 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
- Step 2
In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
- Step 3
Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.
Private Notes
Comments
Little tiny town...no cippolinis, used regular sweet yellow onion. No leeks, used green onions. No fresh tarragon, used fresh thyme and chives. Added good parmesan, couple handfuls, to the top . OH my gosh....if it was this good after I boogered the recipe up, what must it be like using the original and authentic? Thank you, sir, for a wonderful recipe...we will have it once a year, at Christmas, I think.
I am a bit confused: the Step 3 directions say to drizzle 2 to 3 tablespoons of cream from the pan (after transferring potatoes to a pie plate. Does this mean that the rest of the 3 cup of heavy cream is to be discarded? I poured the rest of the cream over the potatoes and it turned out great.....creamy and rich yes, but delicious.
Hi Carol - did you prepare the entire casserole in advance and pop it in the oven? I too would like to prepare for a large dinner party in advance...did you cook the potatoes in the cream mixture in advance or pre-cook potatoes in water and then add to the cream and other ingredients when ready? How big a pan did you use for 5 pounds? I'd like to get everything ready 24 hours in advance of when it will be needed. I'm not much of a cook so your advise would be appreciated.
Added some gruyere and it was downright decadent
Didn't have cippolinis so I used a few shallots instead. I bought more potatoes than I thought I would need, but b/c there was so much liquid I ended up making more scalloped potatoes overall. So yummy!
I’ve never simmered the potatoes before making scalloped potatoes. I used a teaspoon of dried tarragon but would probably use a half teaspoon in the future. Spooning enough of the cream sauce over the potatoes to ensure all were coated probably required about 10 Tablespoons. The combination of half and half and a cup of condensed milk was a very creamy sauce.