Crusty Potato Casserole

1. 1

   Peel the

2. 2

   potatoes

3. 3

   and shred (you should have 8 cups). Add enough

4. 4

   water to cover potatoes, preventing discoloration until all

5. 5

   are

6. 6

   shredded.

7. 7

   Drain potatoes, saving 1 cup of the water. Heat

8. 8

   the

9. 9

   water, 2 tablespoons of the butter and milk to just under

10. 10

    boiling.

11. 11

    Pour

12. 12

    over

13. 13

    potatoes and stir in the onion, salt, pepper and eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.