4 lg. potatoes, peeled & sliced
8 oz. Mozzarella cheese, shredded
1/2 sm. onion, grated
1 (13 oz.) can evaporated milk
2 eggs, beaten
1 tsp. caraway seed
1 tsp. salt
1/4 tsp. butter

Cook potatoes in small amount boiling salted water for about 10 minutes. Drain, reserving 1/2 cup cooking water. In a 2-quart casserole, alternate layers of potatoes and cheese, sprinkling onion between layers and ending with cheese. Combine 1/2 cup cooking water, milk, eggs, caraway seed, salt and pepper. Pour over potatoes. Dot with butter. Bake at 350 degrees for 30 minutes. 6 servings.