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Ingredients
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3 pounds potatoes, diced
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2 tablespoons butter, melted
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2 cups chicken stock
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2 (8 ounce) packages cream cheese, cubed
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4 ounces mozzarella cheese, finely chopped
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1 small onion, finely chopped
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⅔ cup sour cream
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⅓ cup powdered milk
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2 tablespoons finely chopped fresh chives
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1 teaspoon finely chopped fresh tarragon
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1 teaspoon sea salt
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½ teaspoon finely chopped fresh sage
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¼ teaspoon ground black pepper
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6 eggs, beaten
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
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Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
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Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.
Cook's Note:
If you have refrigerated the casserole overnight, place the cold dish in the cold oven. Preheat the oven and the casserole dish together. Adjust baking time so casserole is in the oven for 30 to 40 minutes once the oven has reached 350 degrees.
Nutrition Facts (per serving)
516 | Calories |
34g | Fat |
36g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 516 | |
% Daily Value * | |
Total Fat 34g | 44% |
Saturated Fat 20g | 101% |
Cholesterol 232mg | 77% |
Sodium 758mg | 33% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 4g | 14% |
Total Sugars 5g | |
Protein 18g | 36% |
Vitamin C 35mg | 39% |
Calcium 273mg | 21% |
Iron 5mg | 30% |
Potassium 966mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.