5 lb red potatoes (boil until almost done) then grate
1 large Vidalia onion, grated
½ lb cheddar cheese, grated
½ lb Monterey jack cheese, grated
salt and white pepper to taste
1/2 pint of heavy whipping cream

Layers: Potato/onion/cheese mix/seasonings and repeat same. Refrigerate until 30 minutes before baking; Then poke top with a fork and pour ½ pint whipping cream over top. Bake 350º for 35-40 minutes