Crusty Potato Casserole
|Potatoes||1 1⁄2 Pound (medium sized ones)|
|Milk||1⁄2 Cup (8 tbs)|
Insert shredding disc; peel potatoes and shred; you should have 4 cups.
Transfer potatoes to a bowl and cover with water to prevent discoloration.
Change to metal blade.
Cut onion into chunks and process with on-off bursts until coarsely chopped.
Remove 1/2 cup water from potatoes and place in a small pan with milk and 1 tablespoon of the butter; cook over medium heat to just under boiling; remove from heat.
Process eggs, salt, and pepper for 3 seconds.
With motor running, pour hot milk mixture slowly through the feed tube.
Drain potatoes well by pouring into a colander and pressing out the liquid.
Combine potatoes, onion, and egg mixture.
Rub the remaining 1 tablespoon butter over the sides and bottom of an 8-inch square baking pan.
Spoon potato mixture into pan and sprinkle with paprika.
Bake, uncovered, in a 375° oven until set in center and edges are browned and crusty (about 50 minutes).
Cut in squares to serve.
Serving size: Complete recipe
Calories 1078 Calories from Fat 346
% Daily Value*
Total Fat 39 g60.1%
Saturated Fat 20.9 g104.7%
Trans Fat 0 g
Cholesterol 498.8 mg166.3%
Sodium 2191 mg91.3%
Total Carbohydrates 162 g54%
Dietary Fiber 20.7 g82.8%
Sugars 25.4 g
Protein 34 g67.7%
Vitamin A 38% Vitamin C 263.1%
Calcium 34.4% Iron 44.9%
*Based on a 2000 Calorie diet