4 tbsp. butter, room temperature
7 lg. Idaho potatoes, peeled in cold water
2 c. milk
2 c. heavy cream
Salt and pepper

Use 2 tablespoons butter to butter a 4 quart casserole dish. Shred potatoes in processor. Layer with salt and pepper. Pour milk and cream over potatoes and press potatoes down so their covered. Add more milk if necessary. Dot with remaining butter. Sprinkle with salt and pepper. Bake at 375 degrees for 2 hours or until mixture is absorbed and its brown and crusty on top. Let stand 15 minutes before serving.