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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Our Aunt Mary Jane made these potatoes at a family reunion back in '76 and they have been a family staple ever since! They go great with anything, and are so easy! I recommend any waxy potato, as russets etc. tend to be too dry. Ingredients:
6 -8 large white potatoes or 6 -8 large yukon gold potatoes |
1 large sweet onion, diced to about 1/4 inch pieces (walla wallas are the best) |
1/2 cup butter, one cube |
2 cups cream or 2 cups half-and-half |
1/2 teaspoon seasoning salt (or to taste) |
Directions:
1. Boil potatoes WITH THE SKIN ON until barely fork tender, about 20 minutes.
2. Drain and cool.
3. While potatoes are cooling, saute onion in butter just until opaque. You don't want them browned. Set aside.
4. When cool enough to handle, peel potatoes and grate them into a 9 x 13 casserole.
5. Top potatoes with onions and butter, and sprinkle on seasoning salt to taste.
6. Pour cream over potatoes.
7. Bake in a preheated 350°F oven for about 45 minutes or until golden brown on top and cream has cooked into the potatoes.
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