Monday, November 25, 2013

Rosti Casserole with Baked Eggs

When I looked in the Thanksgiving grocery store circular there was an ad on the front page - 10lb. bags of Idaho Potatoes for $.99! It took everything in me to not buy ten bags, I can't pass up a good deal! I'm usually one to spend a bit more on Yukon Golds (my favorite) or small red potatoes but I've been trying to give the Russet some love. I've been reading more and more about the benefits of potatoes, even white potatoes. While we still love and eat sweet potatoes/yams often, I'm trying to incorporate more regular potatoes into our diet.

I stumbled across this recipe on the Cooking Light website and thought it would be a nice lighter meal as we gear up for Thanksgiving. The recipe calls for frozen shredded potatoes but that's not happening! I also skipped on the turnip just because I had so many potatoes to use. I cooked the eggs almost entirely through as we're not drippy yolk fans but other than that made the recipe as written. The only change I would make is to use a larger, more shallow pan to maximize crisp crust.

Rosti Casserole with Baked Eggs

10 oz. low-fat Greek yogurt (I use Fage 2% plain)
2 tbsp. unbleached all purpose flour
5 oz. grated Gruyere cheese
1 tbsp melted butter
1 1/4 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. fresh grated nutmeg
2.5 lbs. fresh shredded potatoes (I shredded them directly into a colander, added a pinch of salt, tossed and squeezed out the moisture) or 1 30 oz. package of frozen shredded hash brown potatoes
8 large eggs
1-2 tsp Fresh or dried chives

Preheat oven to 400*
Combine yogurt and flour in a large mixing bowl, whisk well. 
Add Gruyere, butter, chives, salt, black pepper and nutmeg, whisk well. 
Add potatoes and fold until they are well coated in the yogurt mixture.
Spread evenly into a 13x9 baking dish (or larger if you want more crisp edges).
Bake for 30 minutes, or until bubble.
Remove from oven, use a spoon to create 8 divots and crack an egg into each divot.
Return to oven and bake for another 10-20 minutes, until eggs are cooked to desired doneness.
Sprinkle with fresh pepper and more chives.
Serve immediately. 


Joanne said...

I wouldn't have been able to pass down that deal either...MAJOR score. Also, I'm so glad you fresh potato-ified this recipe! I want to make it every time I see it but have no desire to buy frozen potatoes.

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