Crusty Potato Casserole

• 5 large baking potatoes
• water
• 1/4 c. butter or margarine
• 1 to 1 1/2 tsp. salt to taste
• 1/2 tsp. pepper
• 4 eggs, lightly beaten
• paprika
• 2 large onions, chopped
• 1 c. milk

1. Peel potatoes and shred; you need 8 cups.
2. Add enough water to cover potatoes, preventing discoloration, until all are shredded. Drain potatoes, saving 1 cup of the water.
3. Heat water, 2 tablespoons butter (or margarine) and milk to just under boiling. Pour over potatoes and stir in the onion, salt, pepper and eggs. Melt the remaining 2 tablespoons butter and spread into 9 x 13-inch dish.
4. Pour potato mixture into pan.
5. Bake, uncovered, in 375u0b0 oven until set in center and edges are browned and crusty, about 50 minutes. Cut into squares to serve.
6. Yields 10 to 12 servings.

baking potatoes, water, butter, salt, pepper, eggs, paprika, onions, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577469 (may not work)