Go Back
egg and potato casserole

Make-Ahead Cheesy Egg and Potato Casserole Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 lbs russet potatoes, diced into ½-inch cubes
  • 8 large eggs
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • ½ cup chopped green onions
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp melted butter

Method
 

  1. Preheat oven to 375°F (190°C). Boil potatoes in salted water for 5 minutes until just tender, then drain well.
  2. Whisk eggs, milk, salt, pepper, and 1 cup of the cheese until smooth and pale yellow.
  3. Butter a 9×13-inch dish. Spread potatoes evenly, pour egg mixture over, then top with remaining cheese and green onions.
  4. Bake uncovered for 40–45 minutes until edges are golden and center is set.
  5. Let rest 5 minutes, then slice into squares and serve warm.

Notes

If you assemble the casserole the night before, cover and refrigerate it unbaked. In the morning, bake straight from the fridge and add 5 to 10 minutes to the cook time. Letting it rest after baking helps the slices hold their shape.