Description
A rich and savory breakfast casserole featuring thinly sliced Yukon Gold potatoes layered with sautéed onions, shallots, fresh herbs, and a creamy egg mixture, topped with Gruyere and Parmesan cheeses and fresh arugula for a flavorful start to your day.
Ingredients
Main Ingredients
- 2 Tablespoons unsalted butter (plus extra for the pan)
- ½ cup yellow onion, diced
- ½ cup shallot, diced
- 3-4 cloves garlic, minced
- Pinch red pepper flakes (optional)
- 1 ½ Tablespoons fresh rosemary, finely chopped
- 1 Tablespoon fresh thyme, finely chopped
- 6 eggs
- ¼ cup half-and-half
- 1 ½ teaspoons kosher salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- ½ pound Yukon Gold potatoes (approx. 2 medium potatoes), sliced 1/16 inch thick
- 3 ounces Gruyere cheese, shredded
- ¼ cup Parmesan cheese, shredded
- 2 cups arugula
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Butter the sides and bottom of a 9-inch tart or pie pan (or an 8×8 glass baking dish) with about ½ tablespoon of butter to prevent sticking.
- Sauté Aromatics: In a medium skillet over medium heat, melt 2 tablespoons of butter. Add diced onion and shallot with a pinch of salt and cook for 2-3 minutes. Then add minced garlic, red pepper flakes if using, rosemary, and thyme. Continue cooking for another 2-3 minutes until the mixture is tender and fragrant. Remove from heat and let cool slightly.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, half-and-half, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside until ready to combine.
- Slice Potatoes: Use a mandoline to slice the Yukon Gold potatoes very thin, about 1/16 inch thick. If not thin enough, parboil the slices for 2-3 minutes to ensure they cook through during baking.
- Layer Potatoes and Cheese: Arrange a layer of the thin potato slices evenly on the bottom of the prepared baking dish. Continue layering to use all potato slices, creating one or two layers. Sprinkle about two-thirds of the Gruyere and Parmesan cheeses evenly over the potato layers.
- Combine and Pour Egg Mixture: Add the slightly cooled onion mixture into the whisked eggs and stir gently. Slowly pour this egg and onion mixture over the layered potatoes and cheese, allowing it to soak evenly between the slices. Place the baking dish onto a baking sheet to catch any overflow during baking.
- Bake: Bake in the preheated oven for 36-40 minutes, or until the edges are golden brown and the center is just set. Start checking at 30 minutes as baking time may vary depending on your dish.
- Cool and Serve: Remove from the oven and let the casserole cool for 15-20 minutes. Optionally, toss the arugula with olive oil and a squeeze of lemon juice, then serve on top or on the side. Garnish with extra cracked black pepper to taste.
Notes
- Using a mandoline ensures potatoes are thin enough to cook evenly; if cutting by hand, parboil slices for 2-3 minutes before layering.
- Adjust seasoning with salt and pepper according to taste preferences.
- Gruyere cheese can be substituted with another good melting cheese like fontina or Swiss if preferred.
- Serve with dressed arugula for a fresh, peppery contrast to the rich casserole.
- Placing the baking dish on a baking sheet helps catch any egg mixture that might bubble over during baking.
- Letting the casserole cool before cutting allows it to set and makes serving easier.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
