Potato Kugel

4 pounds russet potatoes, peeled
1 large yellow onion 
4 eggs
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup matzo meal
1/4 cup olive oil
2 tablespoons butter, melted

1. Heat oven to 400°F. 
2. Shred the potatoes in a food processor, or shred using a box grater. Wring out some of the potato liquid over a colander using your hands and place in a bowl. Shred the onion in the food processor next and add to the bowl. Or finely chop the onion by hand. Add to the potatoes.
3. Add the eggs, salt, pepper, and matzo meal to the potatoes and mix well using your hands.
4. Pour the olive oil into a 9 x 13 inch baking dish and spread it all around and up the sides of the pan with your fingers or a pastry brush. Add the potato mixture to the pan and smooth it out. Drizzle the melted butter over the top.
5. Bake until the top is browned, about 1 hour. Let stand about 5 minutes before cutting.