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1
Preheat oven to 350 degrees.
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2
Butter a 9-inch deep-dish glass pie plate.
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3
In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions.
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4
Place over medium-low heat and saute until mixture is light golden, about 15 minutes.
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5
Add 2 tablespoons tarragon, the cream and potatoes, and mix well.
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6
Simmer gently until potatoes are barely tender, about 15 minutes.
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7
Season with salt and white pepper to taste.
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8
Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them.
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9
Drizzle with 2 to 3 tablespoons of cream from pan.
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10
Cover with foil and bake for 40 minutes.
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11
Remove foil and continue to bake until top is light golden brown, about 10 more minutes.
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12
Remove from heat and allow to rest for 15 minutes.
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13
Garnish with a sprinkling of chopped tarragon, and serve.
