Rösti Casserole with Baked Eggs
Monday, March 1st, 2010
Before I begin: Check your schedule for next Sunday. Are you free? Yes? Good! Plan a brunch and invite 7 of your favorite people. And then put this on the menu. Or maybe you should just skip the invites, have a brunch for yourself, and eat this all on your own. I won’t tell.
This is quite possible the most perfect brunch food I have ever eaten. Savory, cheesy, with eggs and potatoes and crunchy bits on the edges… Oh man, I wish it wasn’t all gone. I could go for another slice right now.
What’s that? You think you don’t like turnips? Well, you have two choices: don’t worry about it, because you’d never know they were there, or don’t worry about it, and don’t add them. Whatevs. Gruyère too expensive? (It is for me, too!) Get some Gouda (that’s what I used) or some white cheddar and go to town. Do not forget the fresh chives. Do not substitute the yogurt. If you can’t find plain greek yogurt, at least strain your watery Dannon overnight so it’s nice and thick by morning.
Do not halve the recipe. You will regret it. I know this from experience.