Creamy Brunch Potato Bake

• 2 Tbsp. butter
• 4 cups ORE-IDA Potatoes OBrien
• 1/2 cup ORE-IDA Chopped Onions
• 1 clove garlic, minced
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 eggs, beaten
• 1/2 cup KRAFT Finely Shredded Sharp Cheddar Cheese

1. Heat oven to 375F.
2. Melt butter in large nonstick skillet on medium heat.
3. Add potatoes, onions and garlic; cook 8 to 10 min.
4. or until potatoes are tender, stirring occasionally.
5. Remove from heat.
6. Stir in sour cream and eggs.
7. Spoon into 1-1/2-qt.
8. casserole.
9. Bake 25 min.
10. or until center is set.
11. Top with cheese; bake 2 min.
12. or until melted.

butter, onions, clove garlic, s, eggs, cheddar cheese

Taken from www.kraftrecipes.com/recipes/creamy-brunch-potato-bake-186876.aspx (may not work)