recipe and photo by: Better Homes and Gardens.
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- 16 oz
- pkg. refrigerated sliced potatoes
- 1 1/2 c
- gouda or monterey jack cheese, shredded
- 6 oz
- thinly sliced smoked salmon(lox style), cut into bite size strips
- 6 large
- eggs, beaten
- 2 c
- 1/4 tsp
- each salt and pepper
Cover with waxed paper.Micro-cook on 100 percent (high) for 2 minutes.
Arrange 1/2 the potatoes in prepared ramekins.
Layer with 1/2 the cheese and all the smoked salmon. Top with remaining potatoes and remaining cheese.
Slowly pour over layers in dishes.
Bake for 30-35 minutes or until puffed, set and golden.
Casserole is done when no liquid appears.
Allow to stand 10 minutes before serving.
Great served with garlic toast.