A Jewish-American classic, this shredded potato casserole can be flavored with fresh herbs, sautéed onions, curry powder—practically any of the Additions to Mashed Potatoes—but we adore the simplicity of the traditional version below.

Preheat the oven to 375°F. Generously grease a 13 × 9-inch baking dish with:

Using a food processor fitted with the grating disk, or on the large holes of a box grater, grate:

Immediately transfer the potatoes to a bowl of cold water. Grate:

Drain the potatoes well and spread out between two kitchen towels to remove excess moisture. Dry the bowl used for soaking the potatoes and whisk in it:

Add the potatoes and onions and stir to combine. Transfer to the baking dish and spread into an even layer. Drizzle over the top:

Bake until tender and golden brown, about 1 hour. Cool for 10 minutes before serving.