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Creamy Shredded Potatoes

Source of Recipe

From "The Old Farmer's Almanac Readers' Best Recipes"


Recipe Introduction

"Think of a potato omelet served in squares... that's this! The top is crisp and crunchy, the bottom nicely chewy. For best results, make enough egg mixture to almost cover the potatoes in the baking dish."

List of Ingredients

â—¦ 5 medium russet potatoes
â—¦ â…“ cup butter, melted
â—¦ ½ cup chopped onion
â—¦ 1 can (5 ounces) evaporated milk
â—¦ 3 eggs, beaten
â—¦ 1¼ teaspoons salt
â—¦ â…› teaspoon freshly ground black pepper
â—¦ 1 cup shredded Cheddar cheese, divided


Recipe

Preheat oven to 350° F. Grease an 8x8-inch baking dish.
Peel potatoes and place in a bowl of cold water to prevent discoloration. Set aside.

Melt butter in a skillet over medium heat. Add onions and sauté for 5 minutes, or until limp. Add milk mixture. Add ¾ cup of cheese to potato mixture and mix well.

Shred potatoes by hand or in a food processor.

In a bowl, combine eggs, salt, and pepper. Beat until frothy. Add shredded potatoes. Stir to combine. Add milk mixture. Add ¾ cup of cheese to potato mixture and mix well.

Pour into prepared baking dish. Bake for 1 hour, or until egg mixture firms up. Top with remaining cheese and bake for 5 to 10 minutes more; or until cheese melts. Cut into squares and serve hot.



Makes 4 to 6 servings