6 to 8 large Russet Potatoes, peeled and cut
1 medium Onion, finely sliced
3 cloves of Garlic
1 quart of Half and Half or Heavy Cream
2 pats of Butter
salt and pepper to taste

Put all ingredients into the Dutch Oven. Cook for
1 hour at 350 degrees, stirring occasionally.

Recipe adapted by Bob Bauer