Mix until everything is evenly combined and the potatoes are well coated, but don’t overwork it; you want the shreds to stay distinct for a nice layered texture.
Transfer the potato mixture to the prepared glass pie dish. Gently press it into an even layer, smoothing the top and making sure the mixture reaches all the way to the edges and up the sides just slightly. This helps form that classic pie shape and ensures the edges brown nicely.
