Roesti Potato Bake

A simple version of the more complicated Roesti potatoes.  This baked casserole is fairly simple but you still get that great crispy top.  From the Milk Calendar 2014.  I used PC Swiss Cheese for this and I was pleasantly surprised by the quality of the cheese.

4 medium oblong baking potatoes (Russet or yellow fleshed)
1 egg
1/2 tsp salt
1/4 tsp pepper
1 cup shredded swiss or gouda cheese, divided
1/4 cup all purpose flour

1. Preheat oven to 400F.  Butter a shallow 6 to 8 cup glass or ceramic baking dish.
2. Peel and rinse potatoes.  Shred on the coarse side of a box cheese grater.  Place in a colander; using hands, squeeze out excess liquid.
3. In a bowl, whisk together egg, salt and pepper.  Stir in potatoes and half the cheese; toss baking dish.  Bake for about 45 min or until golden, crisp and potatoes are tender.
4. Preheat broiler with rack 4 inches from heat.  Sprinkle casserole with remaining cheese; broil for 3 min or until cheese is melted and starting to brown.