Easter Au Gratin Brunch Casserole
Elevate your Easter brunch with this rich and satisfying Easter Au Gratin Brunch Casserole, a comforting dish that's as elegant as it is indulgent. Layers of thinly sliced russet potatoes are bathed in a creamy, cheesy sauce made with sharp cheddar and Parmesan, then topped with savory diced ham and fresh green onions for a burst of flavor. Cracked eggs nestle perfectly on top, baked until just set, adding a delightful and hearty twist to this classic au gratin-style bake. For the ultimate finishing touch, an optional crispy breadcrumb topping adds golden, buttery crunch. Perfect for serving a crowd, this make-ahead-friendly casserole is your show-stopping solution for holiday mornings or special gatherings. Whether you're celebrating Easter or simply craving comfort food done right, this dish combines tradition, simplicity, and a touch of decadence all in one baking dish.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups whole milk
- 0.5 cups heavy cream
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1.5 cups cooked ham, diced
- 6 large eggs
- 3 green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cups breadcrumb topping (optional)
- 1 tablespoon olive oil or melted butter for topping (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel the potatoes and thinly slice them into uniform rounds, about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes to cook out the raw flavor of the flour.
Gradually add the milk and heavy cream, whisking constantly to combine. Cook for 3-5 minutes, until the mixture thickens and starts to bubble.
Remove the saucepan from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, salt, and black pepper until the cheese has melted and the sauce is smooth.
Drain the potatoes and pat them dry with a clean kitchen towel. Spread half of the potato slices in the bottom of the prepared baking dish, overlapping slightly.
Sprinkle half of the diced ham and half of the green onions over the potatoes. Pour half of the cheese sauce evenly over the layer.
Repeat with the remaining potatoes, ham, green onions, and cheese sauce, ensuring everything is evenly layered.
Crack the eggs into small wells or divots made in the top layer of the casserole. Space them evenly, ensuring they remain intact.
If using, mix the breadcrumbs with the olive oil or melted butter and sprinkle over the top of the casserole for an extra crispy finish.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 25-30 minutes, or until the eggs are set, the potatoes are tender, and the top is golden brown.
Let the casserole rest for 10 minutes before serving. Sprinkle with extra green onions if desired.
Nutrition Facts
Calories |
4197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.9 g | 332% | |
| Saturated Fat | 141.4 g | 707% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1900 mg | 633% | |
| Sodium | 9579 mg | 416% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 49.3 g | ||
| Protein | 233.4 g | 467% | |
| Vitamin D | 15.7 mcg | 78% | |
| Calcium | 3066 mg | 236% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6213 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
