Creamy Brunch Potato Bake

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Makes 6 Servings

Ingredients

• 4 Cup(s) Ore Ida Potatoes O'Brien
• 1/2 Cup(s) Ore Ida Chopped Onions
• 2 Tablespoon(s) BUTTER
• 1 Cup(s) SOUR CREAM
• 2 EGGS beaten
• 1 GARLIC CLOVE minced
• 1/2 Teaspoon(s) SALT
• 1/2 Cup(s) CHEDDAR CHEESE shredded
• PARSLEY or chives, chopped

Instructions

Heat oven to 375ºF. Melt butter in a large nonstick skillet over medium heat. Add potatoes, onions and garlic; cook 8 to 10 minutes or until potatoes are tender, stirring occasionally. Remove from heat; stir in sour cream, eggs and salt; mix well. Transfer to an un-greased 1-1/2 quart round soufflé or casserole dish. Bake uncovered 25 minutes or until set. Top with cheese; continue baking 2 minutes or until cheese is melted. Sprinkle with chives, if desired.

Ore Ida Potatoes O'Brien

Ore Ida Chopped Onions

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