CookEat Recipe

Potatoes au Gratin Estragon

Name: Potatoes au Gratin Estragon
Ingredients: 4 Cooked potato — Cold already-boiled potatoes, actual cooked mass unprinted; 0.5 Teaspoon Tarragon — Fresh chopped tarragon; 1906 source measure retained without conversion; 14 Gramme Butter — Butter in potato pan half ounce; 118 Millilitre Milk — Milk one gill; 59 Millilitre Cream — Cream half gill; 0.5 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 3 Saltspoon (source measure) Pepper — Pepper; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; 1 Tablespoon Swiss cheese — Swiss cheese over top; 1906 source measure retained without conversion; Butter — Butter bits for top

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Prepare FOUR food-safe previously boiled potatoes, cool/refrigerate safely if not used immediately, then dice. Heat with tarragon, half-ounce butter, milk, cream and seasonings ten-minute source guide, stirring.
Step 2
Transfer to baking dish; scatter Swiss cheese and separately recorded small butter bits, oven-bake ten-minute guide to hot centre. Serve actual gratin.

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