Egg-Potato Florentine
This recipe comes from Thorwood Inn, and its sister property Rosewood Inn in Hastings, Minnesota.
Servings: 12
Ingredients
- 1¼ lbs. fresh shredded potatoes
- 10 oz. frozen spinach, thawed and drained
- 2 shallots, finely chopped
- 1 can cream of celery soup
- 1 cup sour cream
- 2 cups Colby cheese, shredded and divided
- 12 eggs
- 4 cups half-and-half
- 1 cup ham, chopped
Instructions
- Pre-heat oven to 350°. Spray 12 ramekins with cooking spray.
- In a large mixing bowl, combine potatoes, spinach, shallots, soup, sour cream, and 1 cup of cheese.
- In a medium mixing bowl, mix together eggs, ham, and half-and-half. Do not beat
- Spoon potato mixture into ramekins, each one getting about 3 heaping Tablespoons of the mixture. Add egg mixture to fill ramekins to about 1-inch from the top. Sprinkle with remaining cheese.
- Bake for 35-45 minutes.
