• 12 Ratings

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

Source: Better Homes and Gardens


Ingredient Checklist


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.

  • 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; 25 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 238 mg cholesterol; 491 mg sodium. 1035 mg potassium; 44 g carbohydrates; 3 g fiber; 5 g sugar; 17 g protein; 1 g trans fatty acid; 2135 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 1 mg vitamin b6; 92 mcg folate; 1 mcg vitamin b12; 294 mg calcium; 4 mg iron;


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