You should probably go ahead and block out Saturday morning, making sure it’s free of any plans (ha, #2020) because you’ve got a date with a hot cup of coffee, a puzzle, and a slice – or two – of this easy egg bake for the ultimate weekend breakfast.

potato egg casserole in white tart pan with bread next to it and arugula

Then you’re going to want to have another slice for lunch because there’s arugula here and it’s basically a salad and brunch all rolled into one. Making dreams come true.

And then there’s breakfast-for-dinner because you can’t get enough of gruyere cheese combined with warm herbs and life is just SO DANG DELICIOUS RIGHT NOW.

Before we get too carried away, let’s take a look at just how easy it really is, with a few steps and minimal ingredients, you’ll be a brunch Queen in no time (as if you already aren’t, my bad).

slice of potato egg casserole on white plate

Speaking of Ingredients…

Simplicity at its finest. The best of aromatics and herbs, coming together to create a flavorful medley that’s anything but basic.

There’s yellow onion and shallot, and of course, you cannot forget the garlic (never!) and maybe a pinch of red pepper flakes because I always like to add a pinch for good measure.

There are fresh herbs: rosemary and thyme. Oh me, oh my, these herbs are my FAVORITE for savory, cozy, winter recipes!

eggs, potatoes, rosemary, cheese, and garlic spread out

Naturally, there are eggs for the custardy egg base, along with half-and-half for the velvety texture.

We can’t forget the potatoes. This recipe uses Yukon Gold potatoes for their creaminess. Use a mandoline to thinly slice the potatoes. In order for them to cook through, they must be thin. Alternatively, if you need to cut them by hand I’d recommend par-cooking them in boiling water for 2-3 minutes before layering them in the casserole.

Then there’s the cheese. Oh you know we cannot, will not, have an egg casserole without CHEESE. Gruyere is the main star here, but you know we couldn’t complete it without a little parmesan too.

How to Make This Easy Casserole

The base of flavor starts by sauteeing yellow onion and shallot in butter. The fat from the butter adds richness to the onion, and adding in a shallot brings more depth of flavor, with a slight sweetness. Perfection.

Also sautéed are the garlic, red pepper flakes (if using), and herbs. All the flavors meld together so, so beautifully and will be incorporated throughout the casserole.

side by side photos of sauteed onion and putting it in eggs

In another bowl, you’ll combine the eggs, half-and-half, and salt and pepper. Whisk, whisk, whisk until combined and fluffy-ish. Once the sauteed mixture has cooled slightly, you’ll stir it into the eggs.

side by side photos eggs and half and half in mixing bowl with whisk
side by side photos of whisking egg mixture in bowl

Next, layer the thinly sliced potatoes in the tart or pie pan (or an 8×8 glass baking dish will work, too). If you’re concerned your potatoes aren’t thin enough – we’re looking for about 1/16 of an inch – then I’d recommend parboiling them for 2-3 minutes before layering to ensure they’ll cook through.

sliced potatoes on cutting board

I’ll say it again: using a mandoline really helps this process of making the thin slices, and in turn that will eliminate the extra step of boiling!

Once the potatoes are layered, evenly spread about 2/3rds of the cheese across the top, reserving the rest for the very very top of the casserole.

side by side photos of potatoes in pan then with cheese on top

Then, pour the egg mixture on top of the potatoes. You may need to go slowly as it finds its way around the potato slices. Top with the remaining cheese and bake away!

side by side photos pouring egg on top of mixture

Once the edges are golden brown and the center is set, your egg bake is ready to enjoy!

Let it cool for at least 15 minutes before serving so it has time to set up and you can get those perfect slices out.

I love topping it with fresh arugula for added freshness and texture.

If you’re a bacon lover, that would work too. That saltiness combined with the warm, eggy, casserole? That would be a win.

potato egg casserole with slice missing showing layers

More Breakfast Recipes to Love:

egg bake with arugula on top
5 (2 ratings)

Get the Recipe Potato Egg Casserole with Gruyere and Herbs

Potato Egg Casserole is an easy, elegant, frittata-like dish to serve at breakfast or brunch. Layers of gruyere cheese, herbs, garlic, and shallot burst with flavor in this vegetarian egg bake. Top with arugula for added texture, color, and bright, peppery freshness.


  • 2 Tablespoon unsalted butter + additional for the pan
  • 1/2 cup yellow onion, diced
  • 1/2 cup shallot, diced
  • 1/2 pound Yukon gold potatoes (approx. 2 medium potatoes), sliced 1/16 inch thick
  • 3-4 garlic cloves, minced
  • Optional: pinch of red pepper flakes
  • 1 1/2 Tablespoon fresh rosemary, finely chopped
  • 1 Tablespoon fresh thyme, finely chopped
  • 6 eggs
  • 1/4 cup half-and-half
  • 3 oz. gruyere cheese*, shredded
  • 1/4 cup parmesan cheese*, shredded
  • 1 1/2 tsp kosher salt, or to taste
  • 1/4 tsp freshly ground black pepper, or to taste


  • Spread approximately ½ TBSP butter on the sides and bottom of a 9-inch tart or pie pan with sides (or an 8×8 glass baking dish). Preheat the oven to 350F.
  • In a skillet over medium heat, melt butter and add the diced onion and shallot, with a pinch of salt to begin layering the flavors. Cook for 2-3 minutes, then add the chopped garlic, red pepper flakes if using, rosemary, and thyme. I like to add a pinch of red pepper flakes here, too. Cook for an additional 2-3 minutes until tender and fragrant. Remove and let cool slightly.
  • Meanwhile, whisk together the eggs, half-and-half, ½ tsp kosher salt, and ¼ tsp black pepper (more or less as desired). Set aside.
  • In the prepared baking dish, layer the very thinly sliced potatoes in an even layer on the bottom, creating a second layer as needed and continuing to layer until you've used all the potato slices. Evenly spread ⅔ of the cheese on top of the potatoes. Reserve the rest of the cheese for the top.
  • Pour the cooled onion mixture into the whisked eggs and carefully pour the eggs on top of the cheese and potatoes, allowing it to soak down into the potato layers. Place the baking dish on top of a baking sheet if there’s a risk for any liquid to spill out.
  • Bake for 36-40 minutes, until the edges are golden brown and the center is just set. Let cool for 15-20 minutes before serving. Top or serve with arugula for a bright and peppery flavor combination. 


  • Potatoes: if you’re cutting the potatoes by hand and/or they are not thin enough, par-cook them in boiling water for 2-3 minutes before layering in the pan.
  • *Look for cheese specifically labeled vegetarian, if needed.
Calories: 179kcal, Carbohydrates: 10g, Protein: 10g, Fat: 11g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 601mg, Potassium: 269mg, Fiber: 2g, Sugar: 2g, Vitamin A: 518IU, Vitamin C: 11mg, Calcium: 194mg, Iron: 1mg
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