The egg, potato, and cheese casserole is a complete dish, simple to prepare, economical, and full of flavor, perfect for lunch and dinner. Very few ingredients are needed to prepare it, and we always have them at home. Indeed, potatoes and onions are never missing from the pantry, and neither are eggs nor cheese in the fridge. So it’s definitely great to make when we have few ingredients at home but don’t want to give up on a flavorful dish that will satisfy the whole family’s palate. Moreover, it is an excellent fridge and pantry clear-out recipe. We can indeed add other vegetables like tomatoes, spinach, peppers, and zucchini, use the cheese we prefer by replacing the smoked scamorza used in this recipe with mozzarella, fontina, or other types of melting cheese, enrich the casserole with other ingredients such as diced cooked ham, speck, mortadella, or with fresh or dried herbs like basil, parsley, oregano, or spices like chili pepper or paprika.
The preparation is very simple: we cook sliced onions in a pan with boiled and sliced potatoes, pour them into a buttered baking dish, spread the eggs on top along with diced cheese. We bake at 392°F for 20 minutes.
Like the chard and potato casserole, this soft and cheesy egg, potato, and cheese casserole is delicious both hot and cold, and we can prepare it in advance, storing it in the fridge. It is excellent for both lunch and dinner, so all that’s left is to follow the recipe step by step and try it!
Also discover:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Oven, Boiling, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing the Egg, Potato, and Cheese Casserole
- 1.1 lbs potatoes
- 2 onions
- 8 eggs
- 7 oz smoked scamorza
- 3.5 oz butter
- extra virgin olive oil
- salt
- pepper
Tools for Preparing the Egg, Potato, and Cheese Casserole
- Pot
- Frying Pan
- Baking Dish
- Stove
- Oven
How to Prepare the Egg, Potato, and Cheese Casserole
To prepare the egg, potato, and cheese casserole, first wash the potatoes and place them in a pot with cold water. Cook them for about 30 minutes from when it starts boiling or until the potatoes are soft.
Drain them, remove the peel, and cut them into slices.
Meanwhile, peel the onions and slice them.
Sauté them in a pan with 3 tbsps of butter, then add the potatoes, season with salt and pepper.
Butter a baking dish with the remaining butter and pour in the potatoes with the onions.
Crack the eggs over the potatoes.
Cut the scamorza into cubes and spread it on top of the casserole.
Bake the casserole for 20 minutes at 392°F.
Take it out of the oven and serve it hot or cold.
Storage
Store the potato, egg, and cheese casserole in the fridge for up to 3 days or freeze for up to two months.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, you can prepare it in advance and store it in the refrigerator. Cook the casserole, let it cool, cover it well, and place it in the fridge. Then, just reheat it before serving.
Can I use another type of cheese?
Sure! You can use different types of cheese, such as mozzarella, fontina, or provolone, according to your tastes. Each cheese will naturally give a different flavor to the preparation.
Can I add vegetables to the casserole?
Yes, you can enrich the casserole with vegetables like spinach, zucchini, tomatoes, or peppers.
How long does the casserole last?
In the refrigerator, the casserole lasts for 2-3 days. You can also freeze it for up to 1-2 months.
