Cheesy Potato Egg Casserole
A delicious and hearty side dish recipe that is made with tender sliced potatoes, lots of cheese, hard boiled eggs, and a creamy sauce.
Servings: 8 Servings
Calories: 651kcal
Ingredients
- 5 large potatoes, quartered lengthwise, sliced ¼" thick
- 8 hard boiled eggs, chopped
- ¾ cup onions, chopped
- 5 cloves garlic, chopped
- 1½ - 2 cup sour cream
- 1 cup butter, sliced thin
- 3 cups grated cheese
- Salt and pepper to taste
- Green onion for garnish, optional
Instructions
- Peel and slice potatoes length wise in quarters, then slice ¼" wide. (I used Costco® potatoes).
- Boil for about 35-40 minutes or until potatoes are soft and tender.
- Drain water, set aside.
- Boil 8 eggs. Once done, rinse in cold water.
- Once cool enough to handle, peel and chop eggs, set aside in a small bowl.
- Preheat oven to 350°
- In a large 9 x 13 baking dish, spray with non-stick cooking spray.
- Add a layer of sliced potatoes to bottom of baking dish.
- Top with ½ of the sliced butter.
- Spoon a layer of chopped hard boil eggs on top of potatoes.
- Sprinkle with ½ of the chopped onions.
- Add ½ of the garlic.
- Next, spread ½ of the sour cream.
- Sprinkle with 1 cup grated cheese.
- Then another layer of potatoes, butter, eggs, onions, garlic, sour cream.
- Add salt and pepper.
- Final layer is the remaining sliced potatoes, and grated cheese.
- Cover with aluminum foil.
- Cook for 50 -55 minutes.
- Remove foil and continue cooking until cheese is browned a bit, approximately 10-15 minutes.
Nutrition
Calories: 651kcal | Carbohydrates: 29g | Protein: 20g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 544mg | Potassium: 746mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1665IU | Vitamin C: 28mg | Calcium: 398mg | Iron: 2mg