12 ounces russet potatoes, peeled and cut into 1 inch pieces
1 TBSP unsalted butter
3 cups finely shredded cabbage
6 ounces finely shredded mozzarella cheese
8 large eggs
1/4 cup whole milk
salt & pepper
DIRECTIONS
Add the potatoes to a medium sauce pan, cover with water and 1/2 tsp salt and bring to a boil. Boil potatoes until just slightly tender but still firm, about 5 minutes.
Preheat oven to 350°F. Butter the inside bottom and sides of an 8x8 baking dish.
Drain the potatoes and spread in the bottom of the buttered baking dish.
Spread the cabbage on top of the potatoes. Spread the cheese on top of the cabbage.
In a large bowl beat the eggs with the milk, 1/2 tsp salt, and 1/4 tsp pepper.
Pour the egg mixture in the baking dish evenly over top of the cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Uncover the baking dish and bake the casserole for 15 more minutes or until the edges are well browned.
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