Recipes and Cooking Mashed Potato-Egg Casserole 4.0 (12) Add your rating & review This make-ahead potato egg casserole gets an indulgent upgrade with Asiago cheese and arugula. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 22, 2016 Print Rate It Share Share Tweet Pin Email Photo: Helen Norman Hands On Time: 25 mins Total Time: 1 hrs 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ½ pound russet potatoes (5 to 6 potatoes) 4 medium leeks, halved and sliced (2 cups) 5 cloves garlic, minced 2 tablespoon butter 1 8 ounce carton sour cream 4 ounce Asiago cheese, shredded (1 cup) ½ teaspoon salt ½ teaspoon ground black pepper ¾ - 1 cup milk 6 eggs 1 tablespoon olive oil ½ lemon, juiced 2 cup baby spinach and/or arugula Directions 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. Rate it Print Nutrition Facts (per serving) 457 Calories 25g Fat 44g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 457 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 65% Cholesterol 238mg 79% Sodium 491mg 21% Total Carbohydrate 44g 16% Total Sugars 5g Protein 17g Vitamin C 19.7mg 99% Calcium 294mg 23% Iron 3.5mg 19% Potassium 1035mg 22% Fatty acids, total trans 1g Folate, total 91.5mcg Vitamin B-12 0.7mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.