INGREDIENTS:2 Tbsp. butter 2 onions, medium diced 8 Idaho Potatoes, 90 count, boiled, peeled and julienned 1 cup Asiago cheese, grated 1 cup Fontinella cheese, grated 4 Tbsp. dill, finely chopped to taste, salt and pepper 6 eggs 1 cup cream to taste, paprika to taste, mustard, coarse to taste, sour cream DIRECTIONS:Preheat oven to 350°F. Butter a 9 inch fluted pan with removable bottom. Melt butter in a small saucepan and saute onions until golden. Reserve. In a large mixing bowl, combine ...
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