Baked Egg and Potato Casserole

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


  • lb (700 g) potatoes, cleaned and diced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Sea salt and freshly ground black pepper
  • 4 eggs
  • 4 tablespoons Gruyère cheese, grated
  • 4 tablespoons cream


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°C) for about 10 minutes or until the eggs are cooked. Eat at once.

Flamboyant French chef and food writer Alexis Soyer set up soup kitchens during the 1846 famine in Dublin, feeding 26,000 people daily at barely half the usual cost. The nutritional value of these soups caused much controversy.