Potato 'N Egg Bake


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This is a very adult brunch dish, with Gruyere cheese, Dijon mustard and cayenne pepper.

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  • 3 Tbs. butter, plus more to prepare pan
  • 2/3 C. all-purpose flour
  • 1 C. whole milk
  • 1 1/4 C. heavy cream
  • 2 1/4 oz. grated Gruyere cheese (about 1 C. shredded)
  • 1 Tbs. plus 1 tsp. grainy Dijon mustard
  • 1 1/8 tsp. salt
  • 1/4 tsp. ground red (cayenne) pepper
  • 1/8 tsp. ground white pepper
  • 7 large eggs
  • 1 baked potato, cooled, peeled and cut into bite-size chunks (optional)
  • Toppings of your choice, such as 6 slices cooked bacon or 4 oz. shredded cheese

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Preheat the oven to 350 degrees. Butter a 7x10x2-inch baking dish. In a skillet over medium-high heat, melt butter; whisk in flour and cook just until flour is golden. Whisk in milk and cream; cook until mixture is as thick as a milk shake, about 8 minutes, whisking constantly. Whisk in Gruyere, mustard, salt, cayenne and white pepper. Remove from heat.

Break eggs into a large bowl; whisk until well-blended. Gradually whisk milk mixture into eggs. Pour egg mixture into baking dish; add potato chunks. Bake 30 minutes. Reduce oven temperature to 325 degrees. Arrange toppings and cheese over egg mixture; bake 15 minutes or until cheese has melted and edges of casserole begin to brown. Let cool 5 minutes before serving.

Yield: 6 servings

From: Companion Bakehouse and Cafe

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