Simple Potato Egg Casserole, flavorful and super delicious.
Serve it up as a side dish or make it for dinner or breakfast. I have added some ideas to the recipe.
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You may also enjoy my broccoli egg casserole, my baked zucchini casserole or a Sausage Egg And Cheese Casserole.
Ingredient Notes
You will need the following ingredients to make this dish:
- Potatoes — I like to use soft cooking potatoes instead of waxy potato varieties.
- Eggs
- Table Cream or Whipping Cream or Half-and-Half — I use table cream, but you can use whipping cream if this is more available in your grocery store. Half-half-half is your last option, but it can turn the dish less firm.
- Salt and Pepper
- Italian Seasoning or Oregano — Either one works well.
- Cheese — Shredded cheese of your choice. Something like mozzarella, cheddar, or Gruyère works great.
- Oil
- Dijon Mustard (optional) — For flavor.
Process Overview
Step 1
Peel and slice potatoes.
Step 2
Combine the filling ingredients.
Step 3
Arrange potatoes in a baking dish and cover with the filling and some more cheese.
Step 4
Bake until golden and serve up.
📖 Recipe
Potato Egg Casserole Recipe
Ingredients
- 21 ounces Potato 2-3 medium sized
Filling
- 2 Eggs
- 1+¼ cup Table Cream or Half and half or Heavy Cream
- Salt
- ½ Teaspoon Black Pepper Ground
- 1 Tablespoon Italian Seasoning or Oregano
- 1 Tablespoon Dijon Mustard (optional)
- 1 cup Shredded Cheese half for filling, half as topping
Instructions
- Peel potatoes and cut into thin slices.21 ounces Potato
- Combine in a bowl the filling ingredients. The egg, cream, salt, black pepper, Italian seasoning, mustard, and half of the shredded cheese. Keep aside.2 Eggs, 1+¼ cup Table Cream, Salt, ½ Teaspoon Black Pepper Ground, 1 Tablespoon Italian Seasoning, 1 Tablespoon Dijon Mustard, 1 cup Shredded Cheese
- Preheat oven to 350° F/180° C.
- Arrange sliced potatoes in a casserole baking dish.
- Pour the mixed filling over the potatoes and spread it out.
- Sprinkle the remaining half of the grated cheese over the filling and potatoes.
- Bake for about 30 minutes at 350° F/ 180° C. uncovered until golden.
- Serve it up hot.
Notes
- Use table cream, half-and-half, or whipping cream. Half-and-half contains fewer fats, but the table and whipping cream would be more suitable because the fat quantity can help in binding better with the other ingredients.
- Dijon mustard is optional, but I recommend that you add it because it gives great flavor to the dish, and mustard is an emulsifier, and it will blend and bind better with the other ingredients.
Equipment
- 9 x 13" Rectangular Baking Dish
Nutrition
Flavor Variations
I made my baked potato casserole countless times and with various changes.
The basic dish (as per the recipe in the card below) is a great side dish, but you can turn it into a main course meal or a breakfast dish.
- add meats - chicken, ground beef, sausage, chorizo, bacon, or leftover ham.
- add seasoning - paprika, nutmeg, thyme, rosemary, or switch the Italian seasoning with herbes de provence.
- switch the cream with sour cream or cream cheese with milk
- mushrooms or carrots
Serving
This is a super versatile dish. We enjoy the baked potato egg casserole as a vegetarian main course meal too by serving it with a simple green salad.
Other salads, such as beet salad and carrot salad, work really well too.
You can also serve the potato casserole as a side dish during the holidays with roast meats and ham.
Your last option is to turn these baked potatoes and eggs into a breakfast meal!
Storing
Store leftovers in your fridge, covered, and consume within 2-3 days. Just warm it up again in the dish in your oven or microwave.
You can freeze and prep it ahead. Make the potato casserole as per instructions, but don't bake it. Place the casserole dish with the ingredients into your freezer and wait for it to freeze hard.
Then you are free to choose if you want to freeze it in the same casserole dish or if you would like to wrap the frozen casserole ingredients in a cling film.
Keep it frozen for up to 3-4 months in your fridge.
To thaw, place the casserole dish overnight in the fridge OR place it into the oven and bake it for a total of 50-60 mins (instead of the 30 mins) or until it's cooked through and ready to be enjoyed.
FAQs
You don't need to cover the dish with tin foil because the potatoes bake through easily if they are cut into slices, and you want that golden, baked, crispy topping to form.
I like to use russet potatoes, but you can decide which potato you like. That can be a mushy variety or a variety that holds its shape, the choice is up to you, depending on what you want as a result.
