True new potatoes are freshly dug and may be as small as marbles or as large as full-size potatoes. Since the sugars in new potatoes haven't converted to starch, they have a crispy texture and thin skin, which means they cook quickly. Keep an eye out for them in your produce section or at your local farmer's market from late spring through early summer.
1 tablespoon unsalted butter
8 ounces small mushrooms, preferably cremini, quartered
2 large eggs
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound cooked small white new potatoes, peeled and quartered
4 ounces Swiss cheese, grated
How to Make It
Preheat oven to 375°. Butter a shallow 1 1/2-quart casserole. Melt 1 Tbsp. butter in a medium skillet over medium-high heat. Add mushrooms and cook for about 6 minutes. Remove from heat. Beat eggs, milk, salt and pepper in a bowl. Stir in mushrooms, potatoes and cheese. Place in casserole and bake for 35 to 45 minutes.
I was really excited to try this recipe! However, I don't think it turned out correctly. Two main things: The potatoes didn't cook all the way through. (Perhaps they should be thinly sliced and not quartered?) Also, I'm not sure why the recipe calls for eggs. The eggs ended up cooking (much like the consistency of cooked scrambled eggs) and that was a very odd texture/flavor with the potatoes. I'm interested in trying to make this again. Any pointers?
Very yummy! I usually double the recipe, put it in a 13x9 casserole dish and make as the main course. It's perfect for my family of 5. It goes great paired with asparagus. I've also made it with Yukon gold potatoes from the store and mild white cheddar. It's also great with chives on top and sour cream on the side.
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