0.0 0

Potato-Cheese Gratin with Tarragon

  • Servings: 8

If you don't have aged balsamic vinegar, cook down regular balsamic to concentrate the flavor: boil 3 tablespoons over low heat until reduced to 4 teaspoons.

Plus: More Vegetable Recipes and Tips

KEY: Christmas, Dinner Party, Easter, New Year's Eve, Thanksgiving, Casseroles & Gratins, Side Dishes, Vegetarian

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 8 medium red or fingerling potatoes (about 1 1/2 pounds)
  • 1 shallot, minced
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 40 tarragon leaves
  • 4 ounces Comté or Gruyère cheese, cut into eight 2 1/2 -inch-square slices
  • 1 tablespoon plus 1 teaspoon aged balsamic vinegar

How to make this recipe

  1. Preheat the broiler. In a large saucepan of boiling salted water, cook the potatoes until just tender, about 20 minutes. Drain and let cool, then cut each potato into neat 1/3-inch-thick slices.
  2. On an oiled baking sheet, arrange each potato into a round of slightly overlapping slices. Sprinkle each round with a little of the shallot and 2 teaspoons of olive oil and season with salt and pepper. Arrange 5 tarragon leaves on each round and top with 1 slice of cheese. Broil the potatoes, rotating the pan, for about 2 minutes, or until the cheese is bubbly but not browned.
  3. Carefully transfer the potato rounds to plates using a metal spatula. Sprinkle 1/2 teaspoon of the balsamic vinegar around the potato on each plate and serve at once.
Contributed By Photo © Quentin Bacon Published October 1998

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

461758 recipes/potato-cheese-gratin-with-tarragon 2013-12-06 Norman Laprise christmas|dinner-party|easter|new-years-eve|thanksgiving|casseroles-and-gratins|side-dishes|8|vegetarian october-1998,norman laprise,potato cheese gratin,side dish,vegetarian recipe,fingerling potatoes,scalloped potatoes recipes,potato-cheese-gratin-with-tarragon 461758