Potato Breakfast Gratin

April 26, 2022 By: Comments
Potato Breakfast Gratin on plate and in baking dish, cutting board, fork, stone countertop
Tagged:
Prep:
15 Minutes
Cook:
1 Hour
Serves:
8
Breakfast casseroles are our number one shortcut for feeding a crowd at breakfast or brunch. This hearty version borrows the French technique, gratin, which translates to “by grating” and refers to baked dishes with a crunchy crust on top. Here, the golden top comes from a shower of grated cheddar cheese — dig in to find layers of potatoes, ham and creamy, cheesy eggs.

Ingredients

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Directions

  1. Preheat the oven to 350°F. Light grease a 9x13 inch baking dish and set aside.
  2. Bring a large pot of salted water to boil. Cook the potatoes for 5 minutes or until just tender. Drain the potatoes.
  3. Layer half of the potatoes in the prepared baking dish. Top with an even layer of the ham and 1 cup of the cheese.
  4. Whisk together the eggs, milk, thyme, salt and pepper until well combined. Pour half of the egg mixture over the ham and cheese. Layer with the remaining potatoes.
  5. Pour the remaining egg mixture over the potatoes and sprinkle with the remaining cheese.
  6. Bake uncovered for 45-55 minutes until the center is fully cooked and the edges are golden brown.
  7. Allow to cool 10 minutes before serving. Garnish with the parsley.

Recipe Tip: Avoid using waxy potatoes for this dish as the layers will slide. Instead, use starchy potatoes such as russet, Yukon Gold, or red-skinned potatoes.