Potato-Tarragon Gratin - cooking recipe

Ingredients

2 1/2 lbs russet potatoes, 1/4-inch slices
2 cups whipping cream
1 cup whole milk, do not use lowfat
2 tablespoons fresh tarragon, finely chopped
1/4 teaspoon ground nutmeg
2 tablespoons fresh parsley, minced

Preparation

Preheat oven to 375\u00b0F.
Butter 8x8x2-inch glass baking dish.
Combine potatoes, cream, milk, tarragon and nutmeg in heavy large saucepan.
Season generously with salt and pepper.
Bring to boil over medium heat.
Reduce heat; simmer 4 minutes.
Using slotted spoon, transfer potatoes to prepared dish.
Pour cream mixture over.
Bake until top is golden brown, potatoes are tender and cream mixture thickens, about 1 hour.
Let stand 10 minutes.
Sprinkle with parsley and serve.