Rösti Casserole with Baked Eggs

  • GayleR Posted: 07/25/10
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    Better than the rosti I had in Switzerland recently! I made a half recipe as written, except I forgot to add the chives. Fresh melon made a refreshing side.

  • MissyU Posted: 01/19/10
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    I halved this recipe and made it for dinner. From the ingredients it sounded delicious and looked really good, but my husband and I agreed it was very bland. It needs some kick to it. Maybe some red pepper or mustard? I served it with an arugula salad and citrus vinegrette, Morningstar breakfast links and 7-grain toast. It was okay, but definitely not a keeper. I'm moving on to other recipes in the Jan. issue.

  • Drosera Posted: 01/21/10
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    I also halved it. I subbed peeled shredded sunchokes for the turnip and added 2 chopped leeks to the mix. For a recipe like this, where eggs are a prime flavor, better eggs = better and more flavorfull results.

  • lizardstew Posted: 04/11/10
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    I was intrigued by this recipe and excited to try something different. It was good. There are only two of us, so we had lots of leftovers. And according to my Hubby, the leftovers did not taste as good as the just-prepared recipe. (He ate them all, though!)

  • TerriS2 Posted: 01/04/10
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    Made this for dinner last night and it was a huge hit with husband and even teenagers. Baked the eggs twice as long as recommended to firm them up and make the potatoes browner. Substituted 1/2 gruyere for low fat swiss because that's what I had on hand. A keeper!

  • BeckiSue Posted: 01/29/10
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    My husband and I like this very much, and he usually complains if I don't include meat in every meal. I wish I would have baked the eggs less, but that was my fault since I rarely cook eggs this way so tacked on a few extra minutes. Very hearty, comfort food. I've never shredded up turnips. Didn't even notice them in the dish, but I assume they boosted the nutritional value a bit. I will definitely make again, exactly as written.

  • Jessie123 Posted: 01/01/10
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    This was really good and easy to make. I made it for New Years Day breakfast, I prepped it the night before and it cooked up great. Followed the recipe exactly. My husband loved the egg on top, I liked the cheesy hash brown bottom. It tasted rich and you really don't need a lot to satisfy.

  • stephshaw Posted: 03/21/10
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    Great flavor, easy to make! However, I finished the casserole with the broiler on high instead of in the oven because the crust getting too dark. Next time I will mince some left over veggies to layer into it.

  • emcole Posted: 04/02/10
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    This is one of the best dishes I have ever made. I absolutely LOVE it. It will become a standard in my house.

  • skspillman Posted: 01/03/10
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    Made this over the holidays for brunch. It was savory and delicious! I followed the recipe exactly--I found that I had to bake the dish about 12 minutes longer than the recipe said to in order to achieve the firmness of the eggs described in the recipe. I sprinkled it with chives and pepper as suggested before serving. Everyone in my household enjoyed it (we all had two servings--we don't watch what we eat quite as closely on holidays as we do typically). I served this alongside turkey bacon, whole wheat toast, and grapefruit slices. Next time I might use eggs from a nearby hatchery for an even fresher taste. Overall this made for a yummy, hearty holiday brunch, and I will make it again.

  • Shandy82165 Posted: 03/11/10
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    This was sooooo good! I used regular swiss, sour cream instead of yogurt, and I didn't use the chives. I also substituted onion for the turnips. Amazing! I halved the recipe and it cooked in 30 minutes, but yes, it took longer than 8 minutes for the eggs.

  • KathleenH Posted: 02/23/10
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    Mmm! I will make this one again. I used Parmesan & cheddar cheese b/c I did not have Gruyere. I used regular yogurt. And I used more potatoes than it called for but you can easily get away with the recommended amount. It took longer to cook than the recipe indicated when you add the eggs. At 8 minutes my eggs were still clear, not white.

  • JessFerq Posted: 02/17/10
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    This was fabulous! I followed the directions exactly except that I used half guyere and half cheddar for the cheese since I didn't have enough of the guyere and substituted plain yogurt for the greek. It was so easy to make and the cleanup was a cinch. It made the whole house smell yummy while it was baking. My eggs turned out perfectly. I actually set the timer early after reading the other reviews but had to leave it in for the full time. when you cut into the eggs they oozed out so wonderfully over the potatoes. I served the dish w/bacon and applesauce for an easy weeknight dinner. I am having a serving for breakfast this morning and my husband actually took the rest to his work for him and one of his co-workers to share for breakfast. I'll certainly be making this for breakfast the next time my inlaws are in town. YUMMY!

  • Lilieblue Posted: 05/07/10
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    I could not find frozen so made fresh shredded potatoes. It's a relatively easy process, but if I could find frozen that might bump up the experience of making this to a 5 star. I made a half recipe (very easy to do) and my boyfriend and I really enjoyed this for dinner with a green salad. I was a little nervous on the eggs, so I overcooked them a bit- next time I will trust the timing more. I had the leftovers for lunch warm one day and cold the next and it was good both times. This would be great for a brunch party!

  • moonahnka Posted: 05/26/10
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    I'm amazed with the 4 to 5 star ratings. I felt this was terribly bland, as many reviewers had said before and noticed that those who gave it 4 or 5 stars substituted other ingredients anyway. Next time, I think I'll use cheddar, sour cream and onions instead of guyere, turnips and yogurt. It wasn't horrible, but was not something I'd make again. The cooking time was actually about 40-45 minutes for me as well, as the eggs did not set in 8 minutes. I agree with one of the other reviewers about the film that developed over the egg. My eggs were actually overcooked, whereas they looked undercooked until I pulled them out. Better luck next time...

  • catestar Posted: 02/04/10
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    WOW! I made this for dinner last night and it was crazy delicious! I made half with egg on top and half without for my husband. We are both total carnivores but didn't miss having meat at all. It is easy to put together, too! Next time I may do half butter and half Smart Balance to try a lower the calories b/c each serving is 8 Weight Watchers Points. We also had a salad with white balsamic vinaigrette.

  • Acroak Posted: 01/08/10
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    This was amazing and so easy to make. I was glad I read the reviews because it did take a little longer cook the eggs completely. I halved it and used a 8x8 pan. I also couldn't find Gruyere so I used a mix of swiss and mozzerella. I also didn't have whole nutmegs so I just sprinkled in a dash of ground nutmeg. DELISH! I made this Monday and am making it again tomorrow for a brunch.

  • chamdexor Posted: 03/04/10
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    I gave it 5 stars b/c it's the best hash brown casserole-type dish we've ever had. Most of the time when I mix a hash brown casserole, it's creamy when combining - but I think the result is often mush after it cooks. When I combined this I was worried that there wasn't enough "other ingredients", but now I realize that is exactly what made it so good. I do agree w/ the other reviewers- I had to cook the casserole for 40 minutes and after adding the eggs, another 20. My 3 and 5 year olds even ate it.

  • damnedbee Posted: 01/08/10
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    I liked the versatility of this dish. Made it for dinner one night and enjoyed the leftovers for breakfast. I couldn't taste the turnips (possibly a good or bad thing, depending) or seasoning. Would increase S&P and chives next time. Would probably also substitute a less expensive cheese than Gruyere.

  • nelsonmichellem Posted: 02/10/10
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    We had this for dinner tonight with a salad and loved it. I halved the recipe and used light sour cream in lieu of the yogurt, sauted onion instead of the turnip and swiss cheese instead of the Gruyere. My goal was to use ingredients I already had in the house. It turned out just fine. I'm sure you could use cheddar and throw in a little bacon or sausage too.

  • JeniferK Posted: 01/09/10
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    I made this dish tonight, exactly as written, except I only made half. It was delicious! I was worried it wouldn't be substantial enough for an evening meal but it was perfect. We will definitely make this again. My only problem was that it took a bit longer than stated to cook the eggs -- closer to 12 minutes but that may just be my imperfect oven. The hash brown portion can be made ahead - I put it in the fridge for a few hours before I was ready to cook.

  • croche Posted: 06/11/10
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    My husband and I loved this dish!!! It was easy to make and I made it during the week for supper. I couldn't find turnips and used more chives. I also used plain nonfat yogourt instead of the greek. It did take a bit longer for the eggs to cook than the recipe indicated. I would definitely make this again and will be passing the recipe onto friends and family.

  • j2thedoh Posted: 01/13/10
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    I like how versatile this is. I made it for dinner but it would make a good brunch or breakfast, too. I served it with field greens and tomatoes with a raspberry vinaigrette and we had Riesling. My boyfriend was a bit hesitant about this one - where's the meat? - but he finished two servings and thought it was excellent. I halved the ingredients and used an 8x8 pan.

  • Cubbie Posted: 08/24/10
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    I thought this was really tasty! I was worried about it being bland from the other reviews, so I added a Jalapeno and a little bacon. And like others I used onions instead of turnips because I couldn't find any. It was very creamy with the fat free Greek yogurt. It's a "make again" at our house.

  • AnnaIngrid Posted: 01/30/10
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    Yum! Great for breakfast, lunch or dinner. Some reviewers complained that this recipe was bland, I thought it was anything but bland, except I made a few changes just to ensure it wouldn't be bland. I subbed 1/4 of the yogurt for 1/4 sour cream. And I melted the butter in a pan and sauteed 1/2 cup diced onions in it. I left out the turnip since I forgot to buy it and many reviewers said they couldn't taste it anyways. This would be great to serve at a brunch. My husband said "it was amazing" and I will definitely use this again!

  • HipMominIndiana Posted: 01/23/10
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    I served this dish to my family (kids 6 & 8) along with the suggested mixed green salad with balsamic vinaigrette. My husband loved it & the kids had no clue turnips were involved. I followed the recipe, using the freshest & best quality ingredients including fresh farm eggs. Delicious & one to add to the monthly rotation! I agree with previous reviewers...add an additional 10-12 minutes after adding the eggs.

  • lisagon1 Posted: 03/23/10
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    I substituted whited cheddar for the gruyere and on onion for the turnip. Cooking times can be tricky. Keep an eye on the eggs, they can overcook fast. The final result was delicious!!

  • rachealkane Posted: 02/03/10
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    I halved this recipe and served toasted baguette with salad for my husband and I. The kids had pears instead. One kid loved it, one did not. My husband and I thought it was outstanding ! I would make this for dinner or brunch. This was definitely not bland as some reviewers mentioned. I am considering reducing the turnips for the kids. This was simple enough for everyday meals, but different enough for a special occasion.

  • lwallb Posted: 05/18/10
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    Wow. This dish really surprised me. The cooking times in my kitchen proved to be a little longer than the recipe indicated. Also, after turning on the convection part of the way through the egg baking (b/c it was taking longer than the 8 minutes), a hard skin formed over the eggs. I'm not sure if this would've happened anyway, but I'll go without the convection next time. If all 8 servings can't be eaten fresh, I'd only cook a portion w/ however many eggs you want. The baked eggs don't reheat well, but the casserole does.

  • MJFrancis Posted: 11/04/10
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    Too bland. I was actually surprised at the number of 4 and 5 star recipes. I followed the recipe. I'm not sure what I'd do differently next time to spice it up, but it needs something.

  • SandiMcMc Posted: 01/01/12
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    I made this dish as a part of our Cooking Light Virtual Supper Club. Here is the blog link - http://whistlestopcooking.blogspot.com/2011/01/cooking-light-new-year-new-food.html - I quickly decided that this is like a fancy hash brown casserole. The flavors were great and it is a perfect hearty breakfast casserole. Y'all enjoy ~ Sandi

  • JanAlyssa Posted: 01/11/12
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    Easy and awesome casserole. This is basically cheesy hash browns and eggs. The turnip and Greek yogurt may seem like odd ingredients, but they give it a great tangy taste. It can be made a bit creamier by adding a little light sour cream. I like to bake it a bit longer than indicated without the eggs and broil it to get it crispy on top. Eggs take longer than indicated to bake, but make sure not to overcook them - part of the joy of this is mixing the yolk with the potatoes. Reheats nicely, too.

  • drm0426 Posted: 02/03/12
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    I really loved the flavors of this one. Total comfort food and a great way to eat up turnips!

  • psjohnso Posted: 04/20/13
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    I was so surprised how delish this was!!! I would highly recommend putting an onion in it

  • MissMisha Posted: 11/06/12
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    My husband could not.get.enough of this. The servings should be revised to read: Serves two if one is a potato lover. I've made similar recipes but I really like that this one had the flour mixed into the sour cream instead of using a handful of eggs as a binder.

  • Melliemag Posted: 02/26/13
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    When I got home from the store and went to use the yogurt I just bought for this was open I was pretty upset. But I subbed a cup of milk instead and it still turned out wonderful. Next time I will use the yogurt and I am sure it will be even better. Easy, quick, comfort dinner. Lots of left overs though. Husband loved it too. Will def make for company breakfast or brunch.

  • mcvane Posted: 08/06/12
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    I liked the ease and consistency but thought the overall taste too bland. I do like gruyere and nutmeg together and have used that combo in a quiche but didn't feel either ingredient at the quantity in the recipe lent much flavor. Would be happy to use the base of the turnips and potatoes with other cheeses and seasonings.

  • goodrel8 Posted: 08/05/12
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    Excellent, easy to prepare dish. We loved the turnips. I cut the recipe in half and cooked it in a small cast iron dutch oven. I added about 1/4 cup chopped onion and 1/4 chopped pablano chilis because I had them left over from breakfast. The chives add a wonderful flavor to the dish contrasted with the yogurt and guyere. This would be a great starter recipe for someone that isn't confident in their cooking skills. The husband wants me to add bacon. Admittedly that would be delicious but it doesn't need it in my opinion. While we made it for dinner with a green salad, it would also be great at brunch. Overall excellent. Make sure not to overcook the eggs, the runny yolk really makes it decedently delicious.

  • Annsley423 Posted: 09/30/12
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    I was looking for a recipe to use up some turnips and this seemed like a great brunch dish for a cold weekend. The recipe was straight forward and very delicious! I halved the recipe as well with very good results. Like others my eggs did take 15 minutes instead of the 8 listed in the recipe. The longer baking time was the only change in the recipe that I made. I also grated my own gruyere, fresh cheese can make all the difference. I am surprised some people thought this was bland? I thought the flavor was perfect!

  • EllenDeller Posted: 01/04/13
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    I liked this a lot, but with some needed flavor boosts. I stirred 2 tsp. of Dijon mustard and a heaping tsp. of herbs de provrnce into the yogurt mixture, cooked some leftover pancetta till crispy along with about 1/2 cup diced onion and some garlic, then mixed that in too. I also added some crushed red pepper at table. With all that, this turns out to be delicious. Gruyere is expensive and I almost think it got a bit lost here; swiss cheese might do just as well in this dish. The turnip is great, and next time I might even add more turnip and use less potato. I'm also thinking that potatoes freshly grated in the food processor might have a much better texture. Served with sauteed asparagus and cherry tomatoes, it's surprisingly filling.

  • healthyfoodie1 Posted: 11/13/12
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    Amazing!!! I really love the blend of the turnips and gruyere cheese. My husband is quite particular and he loved this dish!

  • Carolimo Posted: 12/25/13
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    I used freshly grated potato and followed the recipe as written otherwise. Potato didn't cook all the way through, so next time I will try either pre-boiling the potato for a few minutes, a larger pan to make a thinner layer of potato, or just extend baking time before adding eggs. Otherwise, found it quite tasty and yes, filling!

  • cmiller0401 Posted: 07/25/13
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    A creamy, somewhat heavy dish. What I'm taking away from this is the use of turnips. I would have never thought to use them for anything, but they give a wonderful kick to a thick, carb-heavy meal--similar to horseradish in flavor. The next time I make hash browns it's going to be with a little grated turnip (and probably gruyère).

  • jmeleeS Posted: 10/29/13
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    Served this recipe for a crowd for the first time last night and got mixed reviews. I really enjoyed the dish but others decidedly said it was "missing something." I did omit the nutmeg (don't care for that spice) and added shredded rotisserie chicken and chopped green bell pepper as well as subsituted the turnip for a golden beet. Otherwise, I made this as directed and it came out creamy and it's very filling. My husband said it wasn't a keeper for him, so I probably won't make again, but if I do revisit, I'll be adding some onion and garlic to see if that's what the missing element was to this one.

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