1 1/2 lbs. potatoes, peeled & quartered
1 sm. onion, diced
3/4 c. whipping cream
Dash black pepper
Water
2 tbsp. butter
1/2 c. ground almonds
1/2 c. shredded cheddar cheese
Salt
2 eggs
4 tbsp. slivered almonds
Dash nutmeg

Cook potatoes in small amount of boiling salted water until tender. Drain. Puree potatoes, mash thoroughly. Add onion. Add butter and eggs, one at a time. Scald whipping cream and gradually add to potato mixture, beating until fluffy. Season with almonds, nutmeg and black pepper. Add salt if needed. Turn mixture into greased shallow 1 1/2 quart baking dish. Sprinkle cheese and almonds on top. Bake at 400 degrees for 20 to 25 minutes or until puffed and golden brown.