Cheesy Baked Potato & Egg Casserole

By Muhammad Faizan

🧀 Cheesy Baked Potato & Egg Casserole

📌 Description

This ultra-creamy, cheesy potato and egg casserole is pure comfort food. Soft layers of potatoes baked in a silky cheese-egg custard create a melt-in-your-mouth texture with a golden, bubbly top. It’s the kind of dish you can’t stop eating—rich, cozy, and absolutely addictive. Perfect for breakfast, brunch, or a comforting dinner side.

🥣 Ingredients

Base

  • 4 medium potatoes, thinly sliced
  • 6 large eggs
  • 1 cup heavy cream (or whole milk)
  • 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
  • 2 tablespoons butter
  • Salt & pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Topping

  • ½ cup extra shredded cheese (for browning)
  • Chopped chives or green onions (for garnish)

👩‍🍳 Full Recipe / Instructions

1. Prepare the Potatoes

  1. Peel (optional) and thinly slice the potatoes.
  2. Parboil them in salted water for 5–6 minutes until slightly tender but not fully cooked.
  3. Drain and set aside.

2. Make the Egg Mixture

  1. In a bowl, whisk eggs, cream, salt, pepper, garlic powder, and onion powder.
  2. Stir in 1 ½ cups shredded cheese.

3. Assemble

  1. Butter a baking dish or round mold.
  2. Layer the parboiled potato slices evenly.
  3. Pour the egg-cheese mixture over the potatoes.
  4. Top with the remaining ½ cup cheese.

4. Bake

  • Bake at 180°C (350°F) for 30–40 minutes
  • OR until the top is golden, bubbly, and the center is set.

5. Serve

Let cool 5 minutes, slice, and garnish with chives.

🍽 Servings

Serves 4–6.

📊 Nutritional Info (per serving, approx.)

  • Calories: 320–380
  • Carbs: 18 g
  • Protein: 15 g
  • Fat: 24 g
  • Fiber: 2 g
  • Sodium: 350 mg

💚 Benefits

  • High in protein and satisfying.
  • Great make-ahead breakfast or brunch.
  • Gluten-free.
  • Family-friendly comfort food.
  • Adaptable with add-ins (spinach, peppers, sausage).

💬 Q & A

Q: Can I add meat to this?

Yes—bacon, sausage, or shredded chicken work great.

Q: Can I make it without cream?

Use milk or half-and-half, but texture will be slightly lighter.

Q: Can I prepare this ahead of time?

Yes! Assemble everything and refrigerate overnight. Bake when ready.

Q: Can I use raw potatoes instead of parboiling?

You can, but increase baking time to 50–60 minutes until fully tender.

Q: What cheese works best?

Cheddar for richness, mozzarella for stretch, or gruyere for nutty flavor.

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