Crusty Potato Casserole - cooking recipe

Ingredients

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

Preparation

Peel potatoes and shred; you need 8 cups.
Add enough water to cover potatoes, preventing discoloration, until all are shredded. Drain potatoes, saving 1 cup of the water.
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.
Pour potato mixture into pan.
Bake, uncovered, in 375\u00b0 oven until set in center and edges are browned and crusty, about 50 minutes. Cut into squares to serve.
Yields 10 to 12 servings.