I used 1 large russet potato, not knowing how much shredded potato I would end up with. After peeling I had 18oz of potato. After shredding I had 4 cups of potato. I let this sit between two towels to dry up a bit while I sauteed my onions, I didn't want to use raw onion. One medium onion with a quarter inch dice and one head of garlic finely chopped. Saute the onion in 2T of unsalted butter, add the garlic when the onion is almost done. melt the remaining 6T of butter and mix together the potato, onion, garlic eggs, salt and paprika. I put them into two au gratin dishes (about 5x8, not sure what size that is). pour milk over the top. Now let's see I doubled the amount of potato, added lots more onion and garlic, 4x the paprika double the milk, double the cheese. Just a half cup of butter though and reduced the amount of moisture in the potatoes. I like the result.
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I used 1 large russet potato, not knowing how much shredded potato I would end up with. After...