A riff on Swiss rosti, this casserole tastes like a loaded baked potato, but with the crispness of hash browns. A mixture of cheese, shredded potato, broccoli, and egg is first cooked in a skillet and then baked in the oven until golden brown. Crumbled bacon adds a delicious finishing touch.
Ingredients
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4 medium russet potatoes (about 2 ½ pounds total)
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Kosher salt and freshly ground pepper
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2 ½ cups shredded sharp cheddar (8 ounces)
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4 teaspoons Dijon mustard
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½ cup Greek yogurt, plus more for serving
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½ cup sliced scallions (from about 4), plus more for serving
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4 cups broccoli florets, cut into bite-size pieces
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5 large eggs, lightly beaten
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8 ounces bacon (about 8 slices)
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2 tablespoons unsalted butter
Directions
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In a medium pot, bring potatoes to a boil in salted water; cook 10 minutes. Drain; let cool completely. Combine cheese, Dijon, yogurt, and scallions in a large bowl.
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Peel potatoes; grate into large shreds (about 6 cups). Fold potatoes, broccoli, eggs, 2 teaspoons salt, and 1/2 teaspoon pepper into cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day.
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Preheat oven to 400 degrees with a rack in top third. In a large oven-proof skillet, cook bacon over medium-high until crisp, about 8 minutes; transfer to paper towels to drain. Add butter to skillet; when it foams, add potato mixture. Press to form an even layer and cook, scraping sides with a spatula to prevent burning, until it starts to set, about 8 minutes. Transfer to oven; bake until golden, 22 to 25 minutes. Let cool slightly. Crumble bacon on top and serve, with sliced scallions and yogurt.
Yunhee Kim