Ingredients
2 1/2 pounds white potatoes, cleaned, cut into 1/4-inch-thick slices
2 cups whipping cream
1 cup whole milk
2 tablespoons finely chopped tarragon
1/4 teaspoon ground nutmeg
2 tablespoons minced fresh parsley
Preparation
Preheat oven to 375F. Butter 8x8x2 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.
