Rating: 4 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
  • 12 Ratings

This make-ahead potato egg casserole gets an indulgent upgrade with Asiago cheese and arugula.

Source: Better Homes and Gardens

Gallery

Credit: Helen Norman

Recipe Summary

hands-on:
25 mins
total:
1 hr 45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prick potatoes with fork. Microwave on high 12 minutes or until fork-tender, turning once. Remove; cool until easy to handle. Preheat oven to 375°F. 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.

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  • 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.

Nutrition Facts

457 calories; fat 25g; cholesterol 238mg; saturated fat 13g; carbohydrates 44g; mono fat 8g; poly fat 2g; trans fatty acid 1g; insoluble fiber 3g; sugars 5g; protein 17g; vitamin a 2135.3IU; vitamin c 19.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 2.2mg; vitamin b6 0.9mg; folate 91.5mcg; vitamin b12 0.7mcg; sodium 491mg; potassium 1035mg; calcium 294mg; iron 3.5mg.
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