Baked Egg and Potato Casserole

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

Very simple, and easily assembled, this casserole makes a good supper dish.


  • lb (700 g) potatoes, cleaned and diced
  • 2 tablespoons butter


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 (gas mark 5/375°F/190