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.