POTATO AND EGG CASSEROLE WITH BACON AND CHEDDAR

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POTATO AND EGG CASSEROLE WITH BACON AND CHEDDAR

This is my family’s traditional Christmas Brunch entrée. I make it year-round, especially when we have a houseful. In the winter, I make2 casseroles ahead of time and cut into squares for the “kids” tomicrowave their breakfast before skiing.
I prefer the buttery flavor and creamy texture of Yukon Gold potatoesin this recipe; however, red-skinned or russet potatoes will alsowork. Handle the sliced potatoes gently after they are boiled—theycan break apart quite easily. This casserole is best when assembled,baked, and eaten the same day. However, both the potatoes and thebacon & onion mixture can be prepared in advance and stored inairtight container in the refrigerator. Note: I find thatgiving them a quick minute or 2 in the microwave to loosen up thebacon and potatoes before combining with the egg mixture works well.(See “To prepare ahead” info below.)
Course: Brunch
Cuisine: American
Servings: 8
Author: Lisa Power

Ingredients

  • 1 tablespoon unsalted butter softened
  • 1½ pounds Yukon Gold potatoes about 3 large, peeled and sliced ¼-inch thick
  • Salt
  • 6 ounces bacon about 8 slices, cut crosswise into ¼-inch-thick strips
  • 2 medium onions chopped
  • 8 large eggs
  • 3 cups Half-and-Half
  • 8 ounces cheddar cheese shredded (about 2 2/3 cups)
  • ◦ Or a combination of pepper jack and cheddar for a little “kick”
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 ounce Parmesan cheese grated fine (about ½ cup)
  • Tabasco sauce

Instructions

  • Adjust an oven rack to the middle position and heat the oven to 375°. Grease the bottom and sides of a 9 by 13-inch baking dish (or shallow casserole dish of similar size) with the butter; set aside.
  • Place the potatoes, 1 quart of water, and ½ teaspoon salt in a large saucepan. Bring to a boil over high heat; reduce the heat to a simmer and cook until the potatoes are just tender, about 4 minutes. Drain.
  • Meanwhile, sauté the bacon until crisp; pour off all but about 1 Tbls. of bacon grease. Sauté onions, and ½ teaspoon salt, stirring frequently, until the onions have browned. Remove from the heat and add to the bowl with the potatoes; fold gently, using a rubber spatula to combine. Cool for 10 minutes.
  • Whisk the eggs, half-and-half, cayenne, black pepper, and ½-to-1 teaspoon salt together in a large bowl. Add the cooled potato mixture to prepared baking dish; sprinkle with cheddar cheese. Pour egg mixture over and press gently into an even layer. Sprinkle with the Parmesan. Bake until the eggs have set and the top is lightly browned, about 40-50 minutes. Let sit for 10 minutes. Serve with Tabasco.

To make ahead:

  • Simmer sliced potatoes; drain; store in container.
  • Cook bacon. Remove all but 1 Tablespoon of bacon grease (or use olive oil); sauté onions until soft but not browned. Combine bacon bits and onions in a container (separate from potatoes).
  • Grate cheddar cheese and store in plastic bag.

Day of:

  • Whisk eggs, Half & Half, S&P, and cayenne together (or blend in blender).
  • Grease bottom & sides of a 9×13” baking dish.
  • Microwave potatoes and bacon-onion mixture for about 1 minute to loosen.
  • Arrange potatoes, bacon & onion in bottom of baking dish. Sprinkle cheddar cheese.
  • Pour egg mixture over; sprinkle with grated Parmesan cheese; bake.