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).

Directions

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.

Ingredients

Main ingredients

800 g potatoes, peeled and cut into roughly 2cm cubes, and cooked in boiling water until just tender, then drained

6 hard-boiled eggs, shelled and cut into quarters

1 large onion, chopped

4-5 rashers of bacon, chopped into bite-sized pieces (optional)

2 tbsp cooking oil

Cheese sauce

50 g butter

3 tbsp maize cornflour

1 tsp salt

Grated black pepper

1/2 tsp grated nutmeg

2 1/2 cups milk

1 cup grated tasty cheese

Topping

1 cup fresh gluten free breadcrumbs

1/2 cup grated tasty cheese

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2020-05-08T16:07:40+00:00 0 Comments

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