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Potato Florentine Strata Recipe

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This recipe for Potato Florentine Strata, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Erickson
Added: Saturday, February 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 26 oz. pkg. country style frozen hash browns, thawed
1 med. onion, minced, divided
1 tsp. salt
1/4 tsp. seasoned pepper medley
2 T. melted butter
3 c. half & half
6 eggs, beaten
1 tsp. salt
3/4 tsp. fines herbs
1/2 tsp. seasoned pepper medley
3 c. finely shredded colby jack cheese
1 10 oz. pkg. frozen chopped spinach, thawed and drained
1/2 cup or more marinated sun-dried tomatoes, drained and chopped

Directions:
Directions:
Press hash browns with paper towel to absorb moisture. In a large bowl, combine hash browns, half the onion, 1 tsp. salt and 1/4 tsp. pepper medley. Press into bottom of buttered 9 x 13 glass baking dish. Brush with melted butter. Bake in a preheated 425 oven until lightly browned around the edges (20-25 minutes). In a large bowl, whisk together half & half, eggs, 1 tsp. salt, fines herbs and 1/2 tsp. pepper medley. Stir in cheese, spinach, remaining onion and tomatoes. Pour filling mixture over potato crust. Bake, uncovered, in a preheated 350 oven until center is set (35-45 min.). Let stand, covered, 10 minutes. Cut into squares

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
For do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed.

 

 

 

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