Cheesy Potato Bake with Eggs

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64 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 55 mins 325°F
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Cheesy Potato Bake with Eggs
Ingredients
1
medium onion, finely chopped
2
tablespoons butter
4
1 1/2
cups milk
8
ounces sharp cheddar cheese, shredded (2 cups)
3
pounds russet potatoes, peeled and thinly sliced*
1 1/2
cups chopped fresh broccoli
1
tablespoon vegetable oil
8
eggs
2
tablespoons milk
6
slices bacon, crisp-cooked, drained, and crumbled
1
large tomato, chopped
Directions
  1. Preheat oven to 325 degrees F. In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.
  2. In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.
  3. In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked yet still moist. Spoon over potatoes. Top with bacon and chopped tomato. Serve immediately.
From the Test Kitchen

Quickly slice potatoes with a food processor or mandolin slicer.

Nutrition Facts (Cheesy Potato Bake with Eggs)
    Per serving:
  • 421 kcal cal.,
  • 22 g fat
  • (11 g sat. fat,
  • 3 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 259 mg chol.,
  • 708 mg sodium,
  • 36 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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