This tasty breakfast recipe is definitely something everyone should try; it’s so good and the easiest thing to make when feeding a crowd! While it’s great to have loved ones over and be able to spend time together, it can be a little (read: a lot) stressful the next morning when you have to figure out a way to feed everyone in a timely fashion. Pancakes, French toast and crepes–while absolutely delicious–can be ruled out, due to the fact they take forever to make enough for everyone, so that leaves us with casserole options.
This egg and potato gratin is mouthwateringly good, and you can serve everybody at once, when it’s ready! Filled to the brim with eggs, cheeses (yum) and bell pepper, there’s something for everyone and you might even get lucky and have leftovers .maybe .. Go ahead and prep your potatoes ahead of time, so then all you have to do is layer ‘em up, pour on the eggs and cheese, and pop it in the oven!
Egg, Potato & Pepper Gratin
- 2 1/2 pounds boiling potatoes, peeled and sliced to 1/8-1/4-inch thickness
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 12 large eggs
- 1 1/2 cups assorted grated cheese (parmesan, sharp cheddar, gruyere, etc.)
- 1 cup half-and-half
- 1/2 cup plain, Greek yogurt
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 350 F and grease a 9×13-inch baking dish with nonstick spray or butter.
- Place potato slices in a microwavable bowl and fill with 1 cup water. Cover and cook for 5-7 minutes, or until potatoes are tender.
Note: you could also steam potatoes on the stove, if you prefer.
- Use a slotted spoon to remove potatoes and pat them dry with paper towels. Spread half of potatoes on the bottom of greased baking dish.
- In a bowl, toss together bell pepper, garlic, 1/2 cup cheese. Spread mixture over the potatoes.
- In a separate bowl, beat together the eggs and pour in half-and-half, yogurt and another 1/2 cup cheese. Add salt and pepper and make sure everything is well combined.
- Pour 1/2 of egg mixture over the bell peppers and potatoes, then neatly arrange remaining potato slices on top.
- Pour remaining egg mixture over the potatoes and sprinkle with remaining cheeses.
- Place in oven and bake for about 55 minutes, or until eggs are puffed up and golden around the edges.
- Remove and let cool 5-10 minutes before serving.
Recipe adapted from The Kitchn