5 Large russet potatoes, peeled, shredded, rinsed and dried well
1 pint heavy cream
1 medium onion, minced fine
2 teaspoons kosher salt
1 teaspoon pepper
In a large casserole dish, mix the potatoes with the onions. Sprinkle on the salt and pepper. Pour cream over. Mix it a little with a fork and pat it all down. Cover with foil and bake for 2-3 hours at 325 degrees.
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