1. Pre-heat oven to 350° F or 177° C.
2. Thinly slice potatoes, soak the slices in cold water until ready to cook
3. Heat a heavy-bottomed skillet to medium, add a dash of olive oil, then add minced onions and cook on medium heat until translucent.
4. Add Tarragon to onions, cook 2 more min. add wine, raise heat to medium high and cook to reduce the liquid in the pan to half.
5. Lower heat, whisk in cream and cook to reduce the cream by half.
6. Strain the sauce, return it to the same pan, on low heat whisk in the grated Gooda® with Peppercorn until smooth and creamy, add the nutmeg and set aside.
7. Drain potatoes and remove excess water on a towel.
8. Cover bottom of an oven-proof baking dish with a thin layer of sauce, add a thin layer of the sliced potatoes, sprinkle on a little Roomano and continue to layer like this, finishing with a sprinkle of Roomano Pradera on top.
9. Bake at 350° F or 177° C for 45 min. take out of oven and let stand 10 min. before serving.