Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C).
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.
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 9×13-inch casserole dish.
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 |
