Ingredients
- 345 grams potatoes, chopped (red potatoes, 2 medium)
- 1 tablespoon olive oil (light)
- 1 teaspoon dried rosemary
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk (original recipe used cream)
- 4 large eggs
- 1/2 cup mozzarella cheese, shredded (fresh)
- 1/4 cup ricotta cheese (optional)
- 2 tablespoons parmesan cheese, shredded
- 1 teaspoon Dijon mustard (I use Durkee's)
- 2 teaspoons kosher salt (divided)
- Black pepper, to taste
- Cooking spray
How to Make
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Step 1: Preheat oven to 450 degrees.
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Step 2: Toss potatoes with olive oil, rosemary, 1 tsp kosher salt and pepper. Roast potatoes on a jellyroll pan at 450° for 20 minutes until golden and crispy.
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Step 3: While potatoes are roasting, melt butter in small saucepan or pot. Add flour to melted butter, stirring to make roux. A little at a time, stir in milk. Heat on medium until sauce thickens.
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Step 4: Remove from heat; add parmesan and Durkees or mustard.
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Step 5: Whisk eggs in bowl and add small amount of heated milk mixture to temper. Slowly combine tempered eggs and remaining milk mixture and whisk until smooth. Season well with 1 tsp kosher salt and black pepper.
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Step 6: Spray loaf pan with cooking spray and place roasted potatoes in the bottom of the pan.
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Step 7: Top with mozzarella and ricotta cheese.
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Step 8: Pour eggs over potatoes but do not overfill.
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Step 9: Bake at 375° for 25-35 minutes until puffed and lightly browned. Eggs will fall once removed from oven.
We hope you enjoy this recipe!
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