Sliced Yukon Gold Potato & Egg Breakfast Casserole

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This potato and egg casserole is an easy, elegant, frittata-like dish to serve at breakfast or brunch. Layers of Yukon gold potatoes, 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.

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I made it last week for Thanksgiving guests. Everyone loved it. I put it together the night before and baked it the next morning. I took it out of the fridge for a bit before baking. Also, I pre cooked my hand-sliced potatoes in the microwave before assembling everything. Will be making it again. -Chris

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INGREDIENTS

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1

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Thinly slice potatoes at least 1/16 inch thin. If thicker, boil for 2-3 minutes.

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Whisk together egg, half and half until fluffy.

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Add the cooled onion mixture into the whisked eggs.

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Layer the potatoes in the bottom of a greased baking dish.

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Top with some sliced cheese, and slowly pour the egg mixture around the pan.

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Bake until edges are golden brown and center is set.

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Let rest for 15 minutes, then top with arugula before serving.

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Slice, and serve! Enjoy with your favorite breakfast sides.

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Make it this weekend for brunch!

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