Pre-heat oven at 350 degrees
Slice one large sweet onion and place rings in a skillet with some olive oil to brown. Once browned reduce heat and caramelize. Set aside.
Place potatoes in a large roasting pan and drizzle with oil olive.
Toss and shake up potatoes until they are evenly coated with oil.
Sprinkle with Kosher salt, cracked black pepper to taste and about 3/4 tablespoon of cinnamon.
Cut 3-4 pats of butter into the pan.
Place in over and bake for about an hour or until potatoes are can be pierced easily with the tines of a fork.
Pour in ½ cup of heavy whipping cream and one jar of Bertolli’s Alfredo sauce.
Top with caramelized onions and cook for another 15-minutes. Remove from oven and serve hot.
