Potato gratin with white cheddar and white wine

This recipe is from Gourmet magazine. The white wine and white cheddars gives it a unique flavor. I usually half the recipe.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 3  lbs yukon gold potatoes, peeled,cut into 1/8 inch-thick rounds
• 2  teaspoons salt
• 1  teaspoon ground black pepper
• 1 -2 1⁄2 teaspoon dried tarragon
• 1 1⁄2 cups  grated (packed) sharp white cheddar cheese (about 6 ounces)
• 1  cup  whipping cream
• 1  cup dry white wine

Directions

1. Preheat oven to 400°F.
2. Butter 13x9x2-inch glass baking dish.
3. Layer 1/3 of potatoes in prepared dish, overlapping slightly.
4. Sprinkle with 1/3 of salt and 1/3 of pepper.
5. Sprinkle with 1/3 of tarragon, then with 1/3 of cheese.
6. Repeat layering twice more with remaining potatoes, salt, pepper, tarragon, and cheese.
7. Whisk cream and wine in medium bowl to blend.
8. Pour over potatoes.
9. Bake uncovered until potatoes are tender when pierced with knife and top is golden, about 1 hour.
10. Let gratin stand 5 minutes before serving.