Potatoes Baked with Eggs and Cream
Elevate your comfort food game with this irresistible recipe for Potatoes Baked with Eggs and Cream, a dish that combines layers of delicately sliced russet potatoes, rich heavy cream infused with garlic and fresh thyme, and the indulgent touch of sharp cheddar cheese. Golden-baked eggs nestled within the creamy potato layers make this dish as visually stunning as it is delicious. Perfect for brunch, dinner, or any occasion where hearty, wholesome flavor is a must, this recipe is easy to prepare in under an hour. With its perfectly balanced combination of creamy, cheesy, and savory elements, this baked potato and egg casserole is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 6 large Eggs
- 1.5 cups Heavy cream
- 1 cup (shredded) Sharp cheddar cheese
- 2 tablespoons Unsalted butter
- 2 cloves (minced) Garlic
- 1 teaspoon (chopped) Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Rinse the slices in cold water to remove excess starch and pat them dry with a kitchen towel.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in the heavy cream, salt, black pepper, paprika, and fresh thyme. Heat until just warm, then set aside.
Arrange half the potato slices in an even layer in the prepared baking dish. Pour half of the warm cream mixture over the potatoes and sprinkle with 1/2 cup of the shredded cheddar cheese.
Create small wells in the potato layer for the eggs. Crack 3 eggs into the wells, spacing them evenly across the dish.
Repeat the layering process with the remaining potato slices, cream mixture, and 1/2 cup cheddar cheese. Crack the remaining 3 eggs into wells on top of the second layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes until the top is golden and bubbling.
Let the dish cool for 5 minutes before serving. Garnish with extra thyme if desired. Serve warm.
Nutrition Facts
Calories |
3093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 121.8 g | 609% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1659 mg | 553% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 9.3 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1106 mg | 85% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4363 mg | 93% | |
*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.
