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Egg-Potato Florentine

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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.