This one pot wholesome meal is adapted from the cook book that came along with the oven. Casseroles typically belonging to Western style of cooking, this is the first time I’m trying it out and was quite happy with the result. All the while I was searching for easy egg recipes this one was lying just right in front of my eyes begging to be made a note of.
Baked Potato Casserole
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Potatoes – 3
All Purpose Flour – 4 tbsp
Black pepper powder – 2 tsp
Eggs – 2
Milk – 1 cup
Cheese – 200 gms
Oregano / Mixed herbs – 1 tsp
Ice cold Butter – 50 gms
Salt – to taste
Preheat the oven to 180 Degrees C. Grease a casserole dish and keep it ready.
Wash and peel the skin of the potatoes. Slice 1/4 inch thick size circles. Heat a pan with water. Let it come to a boil. Add the potato slices and let it cook for just 1 min. Switch off stove. Salt the water and close with a lid. Let it be for 3 min. Drain over a colander and pour running water over the potato slices to stop further cooking.
Grate the cheese and reserve 4 – 5 tbsp separately and keep it aside. Mix all purpose purpose flour, remaining cheese, black pepper powder, oregano together without any lumps and keep it aside. Beat eggs together. Add milk to this and keep it aside.
In the greased casserole dish arrange the potato slices at the bottom first. Sprinkle the flour and cheese mixture over the potatoes.
Chip the butter with a hard tipped knife and place the chunks at equal intervals. Again place the potato slices and repeat layering till the potato slices are over. You should have used up the flour mixture too by now.
Pour the egg and milk mixture on top of it evenly. Sprinkle the reserved grated cheese on top. Place the casserole dish in the oven and bake for 40-50 min or till golden brown and firm.
Freshly baked golden brown potato casserole is ready to be serve hot.
This is off to I Love Baking #2