* butter (for greasing pan)
* 1 egg
* 1 cup whole milk or light cream
* 2 Tablespoons rice flour
* 1 teaspoon salt
* 3-6 small-to-medium potatoes, peeled and grated (see note within instructions below)
Preheat oven to 350 degrees and butter an ovenproof baking dish.
In a medium bowl, lightly beat the egg and add the milk or cream, rice flour, and salt. Stir to combine and then add the potatoes. Transfer to the prepared baking dish (Note: you can tell you have the right amount of shredded potatoes if there’s a thin layer of shredded potatoes above the milk and egg mixture… this means the covered potatoes will soften and get creamy during baking while the top layer will get crispy and golden).
Bake for 45-50 minutes. Turn the oven to broil and broil for several minutes to brown the crust.