Escalloped Potatoes

6-8 medium potatoes 1 large onion 1 pint heavy cream 4 tablespoon butter American cheese

Sauté chopped onion in butter. Slice peeled potatoes at least ⅛th inch thick. Butter a large Pyrex bowl (4qt). Layer with onions, then potatoes, then American cheese (about ¼ inch thick), ending with a layer of potatoes. Lightly salt and pepper potatoes in each layer. Pour heavy cream over top. Cover and bake for 25-30 min at 425 degrees or until bubbling. Uncover and reduce to 325 degrees. Cook 2-3 hrs, stirring under brown top occasionally.