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Easy
By Lucy Madden
Published 2015
Very simple, and easily assembled, this casserole makes a good supper dish.
Heat the butter and the oil. Sauté the potatoes until they start changing colour. Add the onion and continue cooking until the potatoes are tender. Season and transfer to an ovenproof dish.
Break the eggs into little hollows in the potatoes and cover with the cheese and the cream. Bake in the oven