Egg-potato Florentine

The Historic Inn on Ramsey Street

620 Ramsey Street , Hastings, MN 55033-1137 États-Unis


  • BAG 1.25 POUND fresh shredded potatoes
  • 10 oz frozen spinach
  • 2 shallots, finely chopped
  • 1 can cream of celery soup
  • 1 cup sour cream
  • 2 cups shredded Colby Jack cheese, divided
  • 1 dozen eggs
  • 4 cups half-and-half
  • 1 cup chopped ham (optional)

[Resource Id: instructions, Set: recipeview]

  1. Preheat oven to 350 desrees. In a large mixing bowl, combine first 6 ingredients (potatoes through 1 cup cheese) In a medium mixing bowl, mix eggs and half and half. Do not beat.
  2. Spoon potato mixture into 12 sprayed ramekins, approximately 3 heaping tablespoons each. Add egg mixture, filling ramekins to about 1 inch from top. Sprinkle with remining cheese. Bake for 35-45 minutes until set and nicely browned.
[Resource Id: recipe-desc-title, Set: recipeview]:

Egg-potato Florentine