Potato Egg Casserole Recipe
Seasoned potato casserole with egg, prepared easily within minutes.
Servings: 4 servings
Calories: 402kcal
Equipment
- 9 x 13" Rectangular Baking Dish
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.
Video
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.
Nutrition
Calories: 402kcal | Carbohydrates: 4g | Protein: 14g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 206mg | Sodium: 485mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1450IU | Vitamin C: 1mg | Calcium: 358mg | Iron: 1mg
