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Crusty Potato Casserole

Chef.Foodie's picture
  Potatoes 1 1⁄2 Pound (medium sized ones)
  Water 500 Gram
  Onion 1 Large
  Milk 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Eggs 2
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
50 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

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

Crusty Potato Casserole Recipe