You’ll need:
1 yellow onion, thinly sliced
1 large green bell pepper, sliced
3 tablespoons canola oil
2 pounds russet potatoes (4 large potatoes)
1 pint heavy cream or half and half
2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 375 degrees F.
Saute the peppers and onions in the canola oil on medium-low heat for about 5 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 1 pint of heavy cream, 1 1/2 cups of mozzarella salt, and pepper. Add the sauteed peppers and onion and mix well.
Pour the potatoes into the baking 13 x 9 casserole dish. Press down to smooth the potatoes. Sprinkle remaining cheese on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.