Potatoes Au Gratin with White Cheddar and Tarragon

It has been a crazy couple of months! Sure, I've shared a few exasperated sentiments here and there, but I realize I've never shared what that actually meant! Cause sure it was a bit nutty and busy at times, but it sure was fun. And now that we are finally settling down, I thought it's about time for a life update (in addition to sharing one of my favorite recipes). So here goes!

December began with a joint birthday party for Cole and our good pal, Leslie, which consisted of brewery crawling around Ballard. Then began the office holiday parties galore for both of us and boy, were those a blast in a glass! A day later we were back at it with our best bud, Leslie, at the Thursday Night Football Game at CenturyLink where the Hawks took on the Rams. Sure we won and our seats were amazing (thanks, Leslie!) But the best part? Chris Peterson, coach of our Husky football team, raised the 12th Man Flag before the start of the game. And I'm neither going to confirm nor deny that Cole and I shed a tear…

Less than 24 hours later we were off to Riverside, CA, to visit Cole's family. There we celebrated Christmas #1 with his entire extended family complete with a gorgeous mashed potato bar (yes, a mashed potato bar) and wrapping paper fights.The next day Cole and I embarked on our now annual day trip down to San Diego.The day was full of 70-degree sunshine (a real treat coming from the 30-degree bitter cold of Seattle), scrumptious breakfast sandwiches, a leisurely stroll through Balboa Park, beer from our favorite brewery and fish tacos galore. We ended the day with a breathtaking sunset on our drive back. 

Tired yet? I'm not even close to done yet! So buckle up, buttercup. 

A few days later we touched down in Seattle for a day, then it was off to Spokane, WA with the Davidson Clan. A complete departure from the glorious California sun, we spent a white Christmas together complete with pugs, Star Wars, matching Christmas jammies, prime rib and countless games of Jackbox. 

The next week I had a quick breather at home where I went to town HungryAli.com with recipes like Portobello Fries, Salmon with Coconut Milk Sauce, Red Wine Braised Short Ribs and Horseradish Mashed Potatoes and Cheesy Italian Meatballs.

Then it was back to California with a trip to San Jose/Santa Clara with Leslie and her crew, Cole and Mama and Papa D to watch the New Years Day Seahawks/49ers show down. A week later I celebrated my 27th birthday back in Seattle with friends complete with more Seahawks, beer and cupcakes. 

In a rather perfect finale to the travel streak, Cole and I escaped to our favorite place, Long Beach, WA for a weekend full of delicious beer, bike rides in the winter sun and oceanfront dining. 

So as you can see, we are full of lasting memories (and amazing food and drink no doubt). But us both being introverts and creatures of habit we are also elated to be back to the simple things in life. This of course includes lazy Sunday cook sessions where I can leisurely cook classic comfort dishes like my favorite potato dish, Potatoes Au Gratin with White Cheddar and Tarragon. And if you're anything like me and in need of a little comfort after a full holiday season, these are your remedy. 

I hope you enjoyed hearing a (not so) brief life update and catching up with a new recipe. Here's to many more memories and recipes I look forward to sharing in 2017!

Potatoes Au Gratin with White Cheddar and Tarragon

Ingredients

  • 3 pounds Yukon gold potatoes, peeled and sliced 1/8 inch thick
  • 8 oz shredded sharp white cheddar
  • 1 tablespoons dried tarragon
  • Kosher salt
  • Black pepper
  • 1 cup whipping cream
  • 1 cup dry white wine, a Chardonnay is perfect

Directions

Preheat oven to 400 degrees. Butter a 13 x 9 casserole dish. Layer 1/3 of potatoes in bottom of casserole dish, potatoes can slightly overlap each other. Cover with 1/3 of shredded cheese followed by 1/3 of dried tarragon. Season with salt and pepper. Repeat this layering process twice. In a measuring cup, whisk together whipping cream and dry white wine. Pour cream and wine mixture evenly over potatoes. Bake uncovered at 400 degrees for about an hour, until potatoes are golden and bubbly. Let cool for about 15 minutes before serving. Enjoy!

Making this recipe? Take a photo and share with me on Instagram. Be sure to use the hashtag #HungryAliEats so we can follow along.

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