MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mashed Potato-Egg Casserole
Categories: Potatoes, Dairy, Cheese, Vegetables, Citrus
Yield: 6 Servings

2 1/2 lb Russet potatoes
4 md Leeks; halved, sliced
5 cl Garlic; minced
2 tb Butter
8 oz Dairy sour cream
4 oz Asiago cheese; shredded
1/2 ts (ea) salt & black pepper
1 c Milk
6 lg Eggs
1 tb Olive oil
1/2 Lemon; juiced
2 c Baby spinach and/or arugula

Prick potatoes with fork. Microwave on high 12 minutes or
until fork-tender, turning once. Remove; cool until easy
to handle.

Set oven @ 375+|F/190+|C.

Grease a 2 quart baking dish; set aside. In a large
skillet cook leeks and 4 cloves of the garlic in melted
butter over medium heat 5 minutes or until tender and
browned, stirring occasionally.

Peel potatoes; place in large bowl. Mash with potato
masher. Stir in leek mixture, sour cream, half of the
cheese, 1/4 tsp. salt, and 1/4 tsp. black pepper. Stir in
milk to make a creamy consistency. Spread in prepared
dish. Bake 40 minutes or until starting to brown. Remove
from oven. Make 6 indents in potato mixture. Place an egg
in each indent. Bake 20 minutes more or until whites are
set and yolks start to thicken. Sprinkle with remaining
cheese. Cool slightly.

In bowl whisk oil, lemon juice, remaining 1 clove garlic,
1/4 tsp. salt and 1/4 tsp. black pepper. Add spinach
and/or arugula; toss to coat. Serve on casserole.

Makes: 6 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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