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Egg-potato Florentine
Recipe Submitted by the Historic Inn on Ramsey

1 bag (1.25 pounds) fresh shredded potatoes
1 package (10 ounces) frozen spinach, thawed and drained
2 shallots, finely chopped
1 can (10.5 ounces) cream of celery soup
1 cup sour cream
2 cups shredded Colby Jack Cheese,divided
12 eggs
4 cups half and half
1 cup chopped ham, optional

12 ramekins

baking time 35-45 minutes

Preheat oven to 350. 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, just mix.
Spoon potato mixture into sprayed ramekins, approximately 3 heaping tablespopons each. Add egg mixture, filling ramekins to about 1 inch from top. Sprinkle with remaining cheese. Bake for 35-45 minutes.

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