The recipe says "grated", but they really look like shredded potatoes to me. Just checking, as this looks like a really interesting recipe. Grated to me is really small pieces, like breadcrumbs, rather than the shreds that I think I see here. I'm eager to try this, as it might work well with some dietary restrictions. Do you think that the potato crust (sans filling) could be frozen? I'm thinking of the large muffin sized ones - I like the idea of being able to make just a couple of servings instead of a big pie. Dear Deane: Well, I'm calling the potatoes grated because I used a box grater to make them. But if shredded makes more sense to you, so be it. You can certainly bake the crust and freeze it; you can also make the whole dish in large muffin sizes and freeze the finished product. Susan

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