Baked Egg and Potato Casserole

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

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
  • 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.