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Potato Egg Casserole


2 lbs Yukon gold or new potatoes
4 large cloves garlic, peeled
1 - 1 1/2 cups buttermilk
1/2 cup chopped fresh basil
Salt & white pepper to taste
8 oz smoked or fresh mozzarella, thinly sliced


Scrub but do not peel potatoes. Put into a

large saucepan with garlic, cover with water

& boil until tneder. Drain & mash the

potatoes & garlic with a masher or in food

mill. Stir in 1 cup buttermilk & the basil.

Add more buttermilk until you reach a creamy

consistency. Season with salt & pepper.

Spoon half of the potatoes into a shallow

casserole & top with half of the mozzarella


Top with the reamining mashed

potatoes & arrange the remaining mozzarella

on top. (Casserole may be refrigerated or

frozen at this poing.)

Preheat oven to 375. Bake the casserole for

20 -25 minutes, until mixture is bubbly & top

is browning. Makes 6 servings.