Step 1

Preheat oven to 350°

Step 2

Take the peeled potatoes and cut them to 1/4 inch thick rounds.  Pay attention that all potatoes are cut on the same diagonal so the potatoes are all similar in shape.  (Either cut them as coins or across more diagonally -- Both are pictured in the post just so all potatoes are cut the same.)

Step 3

Place potatoes into a large stockpot.  Then pour heavy cream until they are just covered. Add salt pepper and tarragon over the top. Use a large stock pot so they don't boil over, using too small of a pan will boil over and create a big mess on your stove.

Step 4

Turn burner onto high and cook for 15 minutes.  Turn off heat, remove pan from burner.  The potatoes will not be all the way cooked at this point, they will continue to cook when they go into the oven.

Step 5

Scoop out carefully the potatoes and place them in a baking dish. Then pour the leftover cream mixture over the top.

Step 6

Bake at 350° for 15-20  minutes until bubbly and golden top brown.

Step 7

This dish is even better if made early in the day or a day ahead.  If you make It ahead, let it cool completely then cover and store in fridge.  Remove from fridge 1 hour before you are ready to bake it.  Bake at 325° for 20-30 minutes until heated throughout.

Step 8

OPTIONAL:  If you want extra thick creamy sauce.  Melt one tablespoon of butter  on medium heat in the pot you will boil the potatoes in.  Once it is melted, add the flour and stir to incorporate completely.  Let the flour cook for 90 seconds to cook out the flour taste.  Add 1/4 of heavy cream and keep stirring until flour/butter cream mixture starts to thicken.  Then add the balance of cream and whisk until all mixed completely. Then add potatoes and continue from step number 3 above.