Potato & Egg Casserole
May 8, 2020
This is adapted from an old Alison Holst recipe to make it gluten free (and indeed bacon free, if you prefer a vegetarian version).
Either way is nice.
This is comfort food – right up there with macaroni cheese (only better, in my opinion).
1Place the cooked potatoes in a good-sized casserole dish and top with the chopped eggs.
2Heat the oil in a frying pan and cook the chopped onions (plus the chopped bacon if using) and cook until the onions are softened and the bacon is cooked through.
3Transfer the onion and bacon (if using) to the egg and potato mix, sprinkling it evenly over the surface. Set aside while you make the sauce.
4In a medium saucepan, melt the butter, then stir in the cornflour and mix well, until it bubbles a bit.
5Take off the heat, add the salt, pepper and nutmeg and mix well. Gradually whisk in the milk, stirring throughout.
6Return to the heat and whisk until the mix boils and thickens.
7Turn off the heat and mix in the cheese, stirring until the sauce is smooth.
8Pour the sauce over the egg mix and top with the crumb and cheese mix.
9Bake at 200°C, fan bake if possible, for about 30 to 40 minutes or until the topping is lightly browned and the mix is bubbling.
10Allow to stand for a few minutes before serving to avoid burning the diners’ mouths...
11Serve with salad or cooked veges of your choice.