Mashed Potato-Egg Casserole

Mashed Potato-Egg Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 5-6


  • 4

    medium leeks

  • 5

    cloves garlic, minced

  • 2

    T butter

  • 8

    oz. sour cream

  • 1

    c shredded Asiago cheese

  • ¾-1

    c milk

  • 6


  • 1

    T olive oil

  • ½

    lemon, juiced

  • 2

    c baby spinach


Microwave potatoes 12 minutes. Remove and cool. Preheat oven to 375. Grease 2 qt baking dish. In large skillet cook leeks and 4 cloves garlic in melted butter over medium heat 5 minutes or until tender and brown, stirring occasionally. Peel potatoes and place in large bowl. Mash. Stir in leek mixture, sour cream, half the cheese, 1/4 t salt and 1/4 t pepper. Stir in milk to make it creamy. Spread in prepared dish. Bake 40 minutes or until starting to brown. Remove. Make 6 indents in potatoes and place an egg in each one. Bake 20 more minutes until whites are set and yolks start to thicken. Sprinkle with remaining cheese. Cool slightly. Whisk oil, lemon juice and 1 clove of garlic, 1/4 t salt and 1/4 t pepper. Add spinach and toss to coat. Makes 6-8.


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