Potato casserole is a wonderful dish to make during the fall and winter months. The foundation of the dish is minced, finely chopped or shredded onions and potatoes. Other vegetables can be added including celery and carrots. If my grandmother had made this dish years ago, she would have hand grated the onions and potatoes. I have evolved to using electrical tools and I have both shredded the potatoes and onions using a food processor with a shredding blade or with a bottom blade that finely chopped the potatoes and onions.
In making the recipe this time, I added a large carrot to the ingredients to give some colour and more texture. You can also freeze it once the cooked casserole has been baked and cool down to room temperature. I like to cut the casserole into squares before freezing to make it easier for serving and also if you only want so many portions for a meal.
5 large potatoes, peeled
1 large onion, peeled
1 large carrot, peeled
1/4 cup oil
1 1/2 tsp baking powder
1/3 cup flour
salt and pepper to taste
Using a hand shredder or food processor, shred or finely chop the onion, potatoes and carrot. The shredded or finely chopped vegetables can be put into a large mixing bowl. If I am using a food processor, I add the remaining ingredients to the food processor in order to beat the eggs with the oil, baking powder, flour, oil and salt and pepper. Beat the mixture to ensure that it is well mixed. Add the liquid to the shredded vegetables and mix everything together using a mixing spoon.
Oil a 9 X 13 baking pan and bake for 40 to 50 minutes at 375 degrees F. You can also use two smaller baking pans to cook the casserole. Serves 8 to 10 depending on appetites.