Potatoes and Eggs Casserole i

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This Potatoes and Eggs Casserole is a comforting and satisfying dish that brings together layers of tender potatoes, savory sausages, sautéed vegetables, and a creamy white sauce topped with melted mozzarella cheese. Here’s a recap of the recipe for easy reference:

Ingredients

Main Ingredients:

  • Olive oil: For frying and greasing
  • Salt: To taste
  • Ground black pepper: To taste
  • Herbs de Provence: To taste
  • Sweet paprika: To taste (optional)
  • Potatoes: 5 medium, peeled and sliced into thin rings
  • Eggs: 4 large
  • Mayonnaise: 1 tablespoon
  • Garlic: 1 medium clove, diced
  • Garlic: 2 cloves, chopped
  • Carrot: 1 large, chopped
  • Red bell pepper: 1 medium, diced
  • Green onions: Chopped, for decoration

For the Sauce:

  • Butter: 60 g (2.1 oz)
  • Flour: 50 g (1.8 oz)
  • Milk: 400 ml (13.5 fl oz)
  • Salt and black pepper: To taste

Additional Ingredients:

  • Sausages: 2, sliced
  • Mozzarella cheese: 100 g (3.5 oz), grated

Preparation Procedure

Step 1: Prepare the Potatoes

  1. Preheat the Oven: Start by preheating your oven to 180°C (350°F).
  2. Slice and Season the Potatoes: Peel and slice 5 medium potatoes into thin rings. Coat with olive oil, salt, pepper, herbs de Provence, and sweet paprika (optional).
  3. Bake the Potatoes: Arrange the seasoned potatoes in a greased baking dish in an even layer. Bake for 30 minutes or until slightly golden.

Step 2: Prepare the Eggs

  1. Mix the Eggs: Beat 4 large eggs with 1 tablespoon of mayonnaise, salt, and pepper until frothy.
  2. Set Aside: Keep the mixture aside.

Step 3: Sauté the Vegetables

  1. Heat the Olive Oil: In a skillet, heat olive oil over medium heat.
  2. Cook the Onions: Sauté 1 medium diced onion until translucent, about 5 minutes.
  3. Add Garlic, Carrots, and Peppers: Add 1 medium diced garlic clove, 2 chopped garlic cloves, 1 large chopped carrot, and 1 medium diced red bell pepper. Season with salt, pepper, and paprika. Cook for 5-7 minutes until soft.

Step 4: Make the Sauce

  1. Melt the Butter: Melt 60 g of butter in a saucepan.
  2. Create the Roux: Add 50 g of flour and stir constantly for 1-2 minutes.
  3. Add the Milk: Slowly pour in 400 ml of milk, stirring to prevent lumps. Cook until thickened (5-7 minutes).
  4. Season the Sauce: Add salt and black pepper to taste.

Step 5: Assemble the Casserole

  1. Layer the Potatoes: Pour the egg mixture over the partially baked potatoes.
  2. Add Sausages and Vegetables: Layer 2 sliced sausages and the sautéed vegetables over the egg mixture.
  3. Pour the Sauce: Drizzle the white sauce over the casserole.
  4. Top with Cheese: Sprinkle 100 g of grated mozzarella cheese on top.

Step 6: Bake the Casserole

  1. Return to the Oven: Bake at 180°C (350°F) for another 30 minutes or until the top is golden and bubbly.
  2. Garnish and Serve: Let it cool slightly, garnish with chopped green onions, and serve warm.

Serving Suggestions

  • Pair with a crisp green salad or steamed vegetables.
  • Serve with crusty bread to soak up the sauce.
  • Add a dollop of sour cream or Greek yogurt on top.
  • Enjoy with a glass of white wine or your favorite beverage.

This hearty casserole is perfect for family dinners, gatherings, or any occasion where comfort food is the star. Enjoy the delightful blend of flavors and textures!

FAQs for Potatoes and Eggs Casserole

  1. Can I use a different type of potato?
    • Yes, you can use any variety of potatoes you prefer, such as Yukon Gold, Russet, or red potatoes. Keep in mind that waxy potatoes like Yukon Gold hold their shape better, while starchy ones like Russets will become softer and creamier.
  2. Can I make this casserole ahead of time?
    • Absolutely! You can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, allow it to come to room temperature and then bake as directed.
  3. How can I make this recipe vegetarian?
    • To make the recipe vegetarian, simply omit the sausages or replace them with vegetarian or plant-based sausages. You can also add more vegetables, such as mushrooms or spinach, for added flavor and nutrition.
  4. Can I use different types of cheese?
    • Yes, feel free to substitute mozzarella with other types of cheese like cheddar, gouda, or Monterey Jack. Each cheese will bring a different flavor profile to the dish.
  5. Can I freeze the casserole?
    • Yes, you can freeze the fully baked casserole. Allow it to cool completely, then cover it tightly with aluminum foil or plastic wrap and freeze for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat in the oven until warmed through.
  6. How do I prevent the potatoes from sticking to the baking dish?
    • Grease the baking dish well with olive oil or butter before adding the potatoes. You can also use parchment paper to line the baking dish, which makes cleanup easier and prevents sticking.
  7. What can I use instead of flour in the sauce?
    • You can use gluten-free flour, cornstarch, or arrowroot powder to thicken the sauce if you prefer a gluten-free option. Adjust the amount as needed, as some thickeners are more potent than others.
  8. Can I add more vegetables to the casserole?
    • Definitely! This casserole is versatile, and you can add more vegetables like spinach, zucchini, mushrooms, or broccoli to enhance the nutritional value and flavor.
  9. How do I store leftovers?
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