Yield: 4 servings
|½ small||Onion -- finely chopped|
|pinch||Crushed red pepper|
|2 tablespoons||Olive oil|
|½||Reserved spinach leaves from|
|Salt and pepper|
|½ cup||Seasoned bread crumbs|
|Reserved Roasted Buffalo|
|4 ounces||Cheddar cheese -- shredded|
|2||Egg -- lightly beaten|
|1 teaspoon||Spicy brown mustard|
|1 tablespoon||Parmesan cheese -- grated|
Saute the onion and pepper flakes in 2 tsp of the olive oil in a skillet until softened. Add the garlic and reserved spinach and cook until the spinach wilts. Season liberally with salt and pepper. Set aside. Preheat the oven to 350. Grease a 6 cup casserole and dust with half the bread crumbs. Cut the reserved potatoes into large chunks and make a layer of potatoes in the bottom of the prepared casserole. Season with salt and pepper. Top with a third of the cheddar cheese and a third of the spinach mixture. Combine with the eggs, milk, and mustard and pour a third over the top. Continue to layer the potatoes, salt and pepper, cheddar cheese, spinach and milk mixture until all has been used up. Even the top. Mix the remaining bread crumbs with the parmesan cheese and sprinkle evenly over the top. Drizzle the remaining olive oil over all. Bake for 25 minutes.
Increase the oven temp to 450 and bake another 10 minutes, or until mixture is bubbling and browned. Cut into wedges and serve.
Recipe By : Dinner's Ready
From: Meg Antczak Date: 06-28-95 (22:02) (159) Fido: Cooking