Description
A deliciously cheesy and hearty potato bake filled with vegetables and creamy goodness.
Ingredients
Scale
- 2 cups grated Russet potatoes
- 4 large eggs
- 1 cup heavy cream (or milk)
- 1 cup shredded Gruyère or cheddar cheese
- 1 cup chopped vegetables (e.g., spinach, bell peppers, or onions)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.
- In a bowl, mix the grated potatoes with salt and pepper. Press into a greased pie dish to form an even layer.
- Bake the crust for about 25 minutes until golden brown.
- While the crust bakes, whisk together eggs and heavy cream in another bowl, then stir in cheese and vegetables.
- Pour the egg mixture into the baked potato crust, ensuring it distributes evenly.
- Lower the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes until set.
Notes
- Feel free to use any combination of vegetables you have on hand.
- This dish can be served as a main course or a side dish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 190mg