- 6 medium white potatoes, peeled
- 1 cup heavy whipping cream
- Salt and pepper to taste
- Shred the potatoes and rinse in cold water. Drain thoroughly. Place in a greased 9-in. square baking pan; pour cream over all and sprinkle with salt and pepper.
- Cover with foil and bake at 325° for 1-1/2 hours. Uncover and bake 30 minutes longer or until lightly browned on top. Yield: 6 servings.
Originally published as Surprise Potatoes in Country Woman September/October 1990, p35
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