Scalloped Potatoes

 3 pounds russet potatoes peeled

1 quart heavy cream

1 teaspoon tarragon

salt and pepper to taste

1 tablespoon butter

2 tablespoons all purpose flour

Preheat oven to 350°

Take the peeled potatoes and cut them to 1/4 inch thick rounds.  Melt one tablespoon of butter  on medium heat in a large stockpot (you will boil the potatoes in this pot, so it needs to be a large stock pot so they don't boil over.)  Once it is melted, add the flour and stir to incorporate completely.  Let the flour cook for 90 seconds.  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 into the large stockpot.  Add salt pepper and tarragon over the top.  Simmer 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.

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

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

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.

Source: West Via Midwest