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Creamy Potato Egg Bake

Creamy Potato Egg Bake

This Creamy Potato Egg Bake combines the best elements of a breakfast casserole and a cheesy potato gratin, featuring tender, thinly sliced potatoes and a silky, custard-like egg mixture. It's a versatile dish that can be served as a main course or side, and is perfect for make-ahead meals.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2.5 lbs Russet or Yukon Gold Potatoes, peeled and thinly sliced (1/8 inch thick)
  • 8 large Eggs, room temperature
  • 1.5 cups Heavy Whipping Cream
  • 1/2 cup Whole Milk
  • 2 cups Sharp Cheddar Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated
  • 3 cloves Garlic, minced or pressed
  • 3 tbsp Fresh Chives, finely chopped
  • 1.5 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly cracked
  • 2 tbsp Unsalted Butter, for greasing the baking dish

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9x13 inch baking dish with unsalted butter.
  2. Peel and slice the potatoes into thin rounds, soak in cold water for five minutes, then pat dry.
  3. In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, minced garlic, salt, and black pepper until smooth.
  4. Layer half of the potato slices in the baking dish, sprinkle with one cup of cheddar cheese and half of the chives, then add the remaining potato slices.
  5. Pour the egg mixture over the potatoes, pressing down gently, and top with remaining cheddar and Parmesan cheese.
  6. Cover with aluminum foil and bake for 40 minutes, then remove the foil and bake for an additional 20 to 25 minutes until golden brown.
  7. Allow to rest for 10 to 15 minutes before slicing and serving, garnished with remaining chives.

Notes

Ensure potatoes are sliced uniformly and dried properly to avoid a watery bake. Use high-quality cheese for best results.