In a medium saucepan, melt
Butter (3 Tbsp)
and stir in
All-Purpose Flour (2 Tbsp)
Water (2 cups)
Salt (1 Tbsp)
Ground Black Pepper (1/8 tsp)
Tarragon (2 Tbsp)
Milk (1 1/2 cups)
and blend well. Bring to boil over medium heat, stirring until thickened and smooth.
Stir in the
Cheddar Cheese (1 1/2 cups)
, cook over low heat, stirring constantly until cheese melts.
In a lightly greased 9×13 inch baking dish, layer half the
Potatoes (6 cups)
mixture. Top with half of the cheese sauce.
Repeat. May sprinkle the top with a bit of
Fresh Parsley (to taste)
(or add some extra cheese on top).
Bake, covered for 30 min or until they are tender. Remove cover the last 10 minutes of baking to become a golden brown.