Potato-Cheese Gratin with Tarragon

1. 1

   Preheat the broiler.

2. 2

   In a large saucepan of boiling salted water, cook the potatoes until just tender, about 20 minutes.

3. 3

   Drain and let cool, then cut each potato into neat 1/3-inch-thick slices.

4. 4

   On an oiled baking sheet, arrange each potato into a round of slightly overlapping slices.

5. 5

   Sprinkle each round with a little of the shallot and 2 teaspoons of olive oil and season with salt and pepper.

6. 6

   Arrange 5 tarragon leaves on each round and top with 1 slice of cheese.

7. 7

   Broil the potatoes, rotating the pan, for about 2 minutes, or until the cheese is bubbly but not browned.

8. 8

   Carefully transfer the potato rounds to plates using a metal spatula.

9. 9

   Sprinkle 1/2 teaspoon of the balsamic vinegar around the potato on each plate and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.