Step 1

Preheat oven to 375°F and butter a 13x9x2 baking dish. Set aside.

Step 2

In a small sauce pot, scald the heavy whipping cream with bay leaves, smashed garlic cloves, sprigs of tarragon and thyme. Remove from heat and set aside to cool slightly. Note: Scalding means to bring to temperature, just before boiling.

Step 3

Grate the Gruyere cheese and set aside.

Step 4

Combine the chopped tarragon, thyme and parsley in a small dish and set aside.

Step 5

Peel and slice the potatoes ⅛ inch thick. Rinse the potato slices in cold water to remove the extra starch they release. Pat dry to remove any excess water just prior to layering in casserole. See notes below. Tip: Use a mandoline slicer to evenly cut the potatoes into thin uniformly cut rounds.

Step 6

In the prepared casserole, lay down potato slices in rows slightly overlapping. Sprinkle a little kosher salt, black pepper, Gruyere cheese and chopped herbs. Repeat steps until all the potatoes have been layered in the casserole.

Step 7

Strain the cream or remove the bay leaves, smashed garlic cloves and sprigs of tarragon and thyme. Whisk the strained cream together with the white wine and pour evenly over the potatoes. Top with extra cheese.

Step 8

Cover with foil and bake in the center rack for an hour. Uncover and bake for 30 minutes or until the potatoes are tender and the top is golden. Tip: Test for doneness by piercing with a knife or skewer. If the knife has no resistance when you remove it, they are done. If you don't have non-stick foil, lightly butter the foil so it doesn't stick to the cheesy top layer.

Step 9

Remove from the oven let stand for 10-15 minutes before serving. Garnish with fresh herbs. Enjoy!