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Potato Florentine Strata Recipe

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This recipe for Potato Florentine Strata is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 425º 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 350º 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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