Creamy Potato and Egg Casserole

Ingredients

In this California adaptation of the Spanish dish "Patatas con leche y huevos," we incorporate the fresh and vibrant ingredients commonly found in California cuisine. We enhance the flavors of the dish by adding fresh herbs such as cilantro and parsley, along with a touch of citrus zest to brighten the flavors. Additionally, we use locally sourced organic potatoes and free-range eggs to align with the sustainable and farm-to-table ethos of California cuisine. We alse have the original recipe for Patatas con leche y huevos, so you can check it out.

• 2 lbs (900g) organic potatoes, peeled and thinly sliced 2 lbs (900g) organic potatoes, peeled and thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 large free-range eggs 4 large free-range eggs
• 1/4 cup (60ml) fresh cilantro, chopped 1/4 cup (60ml) fresh cilantro, chopped
• 1/4 cup (60ml) fresh parsley, chopped 1/4 cup (60ml) fresh parsley, chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 14g
• Carbohydrates (total, sugars): 36g, 6g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
3. 3.
   Add the sliced potatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to soften.
4. 4.
   In a separate saucepan, heat the milk and heavy cream over medium heat until it begins to simmer.
5. 5.
   Pour the simmering milk mixture over the potatoes in the skillet. Stir gently to combine.
6. 6.
   Season with salt and pepper to taste, and add the chopped cilantro and parsley. Stir again to distribute the flavors evenly.
7. 7.
   Transfer the potato mixture to a greased baking dish and spread it out evenly.
8. 8.
   Make four wells in the potato mixture and carefully crack an egg into each well.
9. 9.
   Sprinkle the lemon zest over the top of the casserole.
10. 10.
    Bake in the preheated oven for about 20-25 minutes, or until the eggs are cooked to your desired level of doneness.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the casserole.
• Eggs — For a perfectly cooked casserole, bake the dish until the egg whites are set but the yolks are still slightly runny. Adjust the baking time according to your preference.

Tips & Tricks

• For added flavor, you can sprinkle grated cheese over the casserole before baking.
• Serve the casserole with a side of fresh mixed greens dressed with a light vinaigrette to complement the creamy potatoes and eggs.
• Feel free to customize the dish by adding your favorite vegetables such as bell peppers or spinach to the potato mixture before baking.
• Leftovers can be refrigerated and reheated in the oven or microwave for a quick and satisfying meal.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Serve the creamy potato and egg casserole hot, straight from the oven. Garnish with additional fresh herbs, such as cilantro or parsley, for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, ensure that the eggs are perfectly cooked with the yolks still slightly runny. Sprinkle some fresh herbs and lemon zest on top for an extra touch of vibrancy.