This Cheesy Potato and Egg Casserole is a comforting and savory dish that blends the creaminess of potatoes, the richness of cheese, and the lightness of eggs into a perfect one-pan meal. Whether you’re preparing breakfast, brunch, or a satisfying dinner, this casserole offers a balanced and flavorful experience. It’s easy to prepare with simple ingredients, and it’s customizable to your taste with options for mayonnaise or yogurt, and additional seasoning. The golden cheese topping adds a deliciously crispy finish to the dish, making it a favorite for family meals or gatherings.

Full Recipe:

Ingredients:

• 3 potatoes
• 2 onions
• 3-4 eggs
• Salt, to taste
• 3-4 tablespoons of cornstarch
• A handful of spring onions, chopped
• 150g (5.29 oz) grated cheese
• 2 tablespoons mayonnaise or yogurt (your choice)
• Dried garlic, to taste
• Black pepper, to taste
• 3 small tomatoes, sliced
• 4 slices of cheese (for topping)

Step-by-Step Instructions:

Step 1: Prepare the Ingredients

1. Peel and slice the potatoes thinly. For a more even cooking process, aim for consistent thickness.
2. Chop the onions and spring onions finely. Set aside.
3. Grate the cheese, and prepare the remaining ingredients for easy assembly.

Step 2: Cook the Potatoes and Onions

1. Boil the potatoes in a pot of salted water for about 8-10 minutes until slightly tender but not fully cooked. Drain and let them cool.
2. Sauté the onions in a pan with a bit of olive oil until they become translucent and soft. Add a pinch of salt and black pepper for flavor.

Step 3: Prepare the Egg Mixture

1. In a bowl, whisk together the eggs with a pinch of salt, black pepper, and dried garlic.
2. Add 3-4 tablespoons of cornstarch, whisking until smooth to ensure there are no lumps.
3. Fold in the grated cheese, chopped spring onions, and the sautéed onions.
4. For added creaminess, mix in 2 tablespoons of mayonnaise or yogurt (depending on your preference). This will help bind the ingredients and add moisture to the casserole.

Step 4: Assemble the Casserole

1. Preheat the oven to 180°C (350°F).
2. Grease a baking dish with a little olive oil or butter.
3. Start by layering the partially boiled potatoes at the base of the dish.
4. Pour the egg and cheese mixture over the potatoes, ensuring everything is evenly covered.
5. Place the sliced tomatoes on top of the mixture, arranging them evenly across the surface.
6. Top with slices of cheese to create a golden and crispy layer after baking.

Step 5: Bake the Casserole

1. Place the dish in the oven and bake for 30-35 minutes, or until the top is golden and the casserole is set. You can check by inserting a toothpick in the center—it should come out clean.
2. If you like a crispier cheese topping, you can switch the oven to broil for the last 5 minutes of baking.

Step 6: Serve

1. Once baked, allow the casserole to cool for a few minutes before cutting into slices.
2. Garnish with freshly chopped spring onions for an extra fresh kick, and serve warm

Cooking Tips:

• Use a mandolin slicer to get uniform potato slices for more even cooking.
• Experiment with cheese: Try mixing in different types of cheese, such as cheddar, mozzarella, or Parmesan, for varied flavor profiles.
• Mayonnaise vs. yogurt: Mayonnaise will give a richer, creamier flavor, while yogurt adds a light tang. Choose based on your taste preference.
• To make it gluten-free, you can substitute cornstarch with arrowroot or potato starch.
• Add-ins: You can also incorporate other vegetables like bell peppers or spinach to add more color and nutrients.

Storage:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This casserole can be frozen after baking. Allow it to cool completely, then wrap tightly in plastic wrap and foil. It can be stored for up to 2 months. Reheat in the oven at 180°C (350°F) until heated through.
• Reheating: To reheat, simply place the leftover casserole in the oven at 160°C (325°F) for 10-15 minutes until warmed through. You can also microwave individual portions for a quick meal.

Nutritional Facts (Per Serving – 6 servings):

• Calories: 300 kcal
• Protein: 12g
• Carbohydrates: 28g
• Fat: 15g
• Fiber: 4g
• Sugar: 3g
• Sodium: 420mg

FAQs:

1. Can I make this casserole ahead of time?
   • Yes! You can prepare and assemble the casserole ahead of time, cover it with plastic wrap, and store it in the fridge. Just bake it when you’re ready to serve.
2. What kind of cheese works best?
   • You can use any type of melting cheese, but cheddar, mozzarella, and Swiss cheese work particularly well. A mix of cheeses can give it more depth of flavor.
3. Can I add meat to this recipe?
   • Absolutely! You can add cooked sausage, bacon, or ground beef to the casserole for extra protein and flavor. Simply cook the meat beforehand and mix it into the egg mixture.
4. How can I make this dish lighter?
   • You can reduce the fat content by using low-fat cheese, yogurt instead of mayonnaise, and cutting back on the amount of cheese used on top.
5. Can I make it dairy-free?
   • Yes, you can substitute the cheese with dairy-free alternatives and use vegan mayonnaise or yogurt. The taste will slightly differ but it will still be delicious.

Conclusion:

This Cheesy Potato and Egg Casserole is a wonderful and adaptable dish that brings together everyday ingredients into a comforting and filling meal. Whether served for breakfast, brunch, or dinner, it’s sure to be a hit with family or friends. With the creamy, cheesy filling, the fresh bite of tomatoes, and the golden-brown cheese topping, it’s the ultimate satisfying comfort food. Plus, it’s easy to customize with your favorite vegetables, spices, or proteins, making it a go-to recipe for any occasion. Enjoy!