Potato Florentine Strata

Potato Florentine Strata


10 servings


  • 1 package frozen country style hash browns, thawed, 30 ounce
  • 1 cup finely chopped onion, divided
  • 1 teaspoon Salt
  • 1/4 teaspoon seasoned pepper blend
  • 2 tablespoons Butter, melted
  • 3 cups half-and-half
  • 6 Eggs
  • 1 teaspoon Salt
  • 3/4 teaspoons Lunds and Byerlys Herbes de Provence
  • 1/2 teaspoon seasoned pepper blend
  • 3 cups finely shredded Colby and Monterey Jack cheese
  • 1 package frozen chopped spinach, thawed, completely drained, 10 ounce
  • 1/2 cup marinated sun-dried tomatoes, drained, chopped


  1. Preheat oven to 425 F. Butter or spray 9x13-inch baking dish with no stick cooking spray.
  2. Press hash browns with paper towels to absorb moisture. In large bowl, combine hash browns, ½ cup onion, 1 teaspoon salt and ¼ teaspoon pepper blend. Press into bottom of prepared dish. Brush with melted butter.
  3. Bake until lightly browned around edges (20-25 minutes). Reduce heat to 350 F.
  4. In large bowl, whisk together half-and-half, eggs, 1 teaspoon salt, herbes de Provence and ½ teaspoon pepper blend. Stir in cheese, spinach, remaining ½ cup onion and tomatoes. Pour mixture over potato crust. Bake until center is set (35-45 minutes). Let stand, covered, 10 minutes. Cut into squares.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.