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Author Notes: A throwback to the Swingin' Sixties, this is a recipe my mother served when she had swells coming to dinner —JanaVee
large russet potatoes
cups heavy cream
teaspoon kosher sea salt, or to taste
white pepper, to taste
- Boil the potatoes in water to cover. Drain.
- Let them cool enough to handle, then remove skins and grate into a buttered baking dish using the large holes of a box grater.
- Season with salt and pepper, then pour the cream over the potatoes.
- Bake, covered, for 45 minutes at 325. Uncover and bake another 15 minutes.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0