Created by KarenSTL on July 7, 2018
Step 1: Preheat oven to 450 degrees.
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.
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.
Step 4: Remove from heat; add parmesan and Durkees or mustard.
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.
Step 6: Spray loaf pan with cooking spray and place roasted potatoes in the bottom of the pan.
Step 7: Top with mozzarella and ricotta cheese.
Step 8: Pour eggs over potatoes but do not overfill.
Step 9: Bake at 375° for 25-35 minutes until puffed and lightly browned. Eggs will fall once removed from oven.