This is heavenly with Easter ham. Can do-ahead.
Good way to use up leftover ham, too.
Potato Casserole / serves 4-5
METHOD Layer in buttered baking dish Russet potato slices, overlapping slightly; s/p. Sprinkle on shredded
Cheddar and shredded Monterey Jack cheeses, then crumbled cooked bacon. Add another layer of potatoes,
and cheese. Now pour on Custard. Sprinkle w/ chp parsley.
FINAL Cover with foil; bake 375 deg 90 min, til custard, eggs and milk are cooked and set.
SERVE Let rest for 15-20 min on counter before serving.
CUSTARD Mix 2 c milk and 2 lge eggs.
Chef Notes
Use 9x13 baking dish. Or two 9-inch pie pans; freeze one.
Can use leftover ham slivers instead of bacon second time around.
Here's a gorgeous Easter table setting. Uses blue/white collectibles we have stored away.
The bowl of blue robins eggs are a nice touch.
======================================
Red Cabbage-Dyed Edible Robin’s Eggs
BTB rough-chop red cabbage, 5 c water; simmer 30-45 minutes. Cool completely then strain out cabbage. Stir into dye 4 tb white vinegar as a fixative.
Place eggs in deep dish; pour dye over to completely submerge and not touch each other. The dye is purple!! In an hour the blue magic happens.
For a lighter robins egg blue, leave eggs in about 1-2 hours. Because bottoms make contact with dish, rotate eggs every half hour or so. When you pull an egg out after 1-2 hours, the color will look super faint. It’s okay; color will darken and develop a richer, greenish hue as it dries.
To get blue ombré eggs, stagger the times you remove the eggs.....take some out after an hour, then after two hours, after three hours and after four hours. Longer than that, I suggest putting the eggs and dye in the fridge.
To get that gilded look......speckle on gold paint with old paint brush.