Cheesy Potato Breakfast Casserole
This Cheesy Potato Breakfast Casserole is comfort food at its absolute best. Layers of thinly sliced Yukon Gold potatoes are nestled in a rich, seasoned egg custard with sautéed onion and garlic, then blanketed with two generous cups of melted cheddar cheese. It bakes up golden and bubbling, with tender, creamy potato layers and a perfectly set custard that slices cleanly every time. Whether you are feeding a holiday brunch crowd or just want a satisfying make-ahead breakfast for the week, this easy one-dish recipe delivers big flavor with minimal effort.
Equipment
- 9x13-inch baking dish Ceramic or enameled preferred for even heat distribution
- Mandoline slicer Optional – for uniform 1/8-inch potato slices; a sharp knife works too
- Large mixing bowl For whisking together the egg custard
- Whisk
- Small skillet or saucepan For sautéing onion and garlic
- Cutting board
- Measuring cups and spoons
- Aluminum foil For covering the dish during the first stage of baking
- Cooking spray or butter For greasing the baking dish
Ingredients
- 4 medium Yukon Gold potatoes about 1.5 lbs or 680g, thinly sliced 1/8-inch thick; no need to peel
- 8 large eggs
- 1 cup whole milk 240ml
- 2 cups shredded cheddar cheese about 225g; freshly shredded from a block melts best
- 1/2 cup yellow onion about 75g, diced
- 2 cloves garlic minced
- 2 tbsp olive oil 30ml; for sautéing the onion and garlic
- 1 tsp smoked paprika
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground preferred
Optional Garnishes
- fresh chives or parsley chopped, for garnish
- sour cream for serving
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with cooking spray or butter, coating the sides and corners.
- Slice the Yukon Gold potatoes into uniform 1/8-inch rounds using a mandoline or sharp knife. Soak slices in cold water for 5 minutes, then drain and pat completely dry with paper towels.
- Heat olive oil in a small skillet over medium heat. Cook the diced onion for 3 to 4 minutes until softened, then add minced garlic and stir for 30 to 60 seconds until fragrant. Remove from heat and set aside to cool.
- Whisk together the eggs, whole milk, smoked paprika, salt, and black pepper in a large bowl until fully combined. Stir in the cooled onion and garlic mixture.
- Arrange one-third of the potato slices in a slightly overlapping layer in the baking dish, then sprinkle with about 2/3 cup of cheddar. Repeat with a second layer of potatoes and another 2/3 cup of cheese, then top with the final layer of potatoes.
- Pour the egg custard evenly over the entire casserole, including the edges, and gently press the potatoes down with a fork to help the custard settle between layers. Scatter the remaining 2/3 cup of cheddar over the top.
- Cover the dish tightly with aluminum foil and bake on the center rack for 35 minutes until the potatoes begin to steam and soften and the custard starts to set.
- Remove the foil carefully and bake uncovered for an additional 15 to 20 minutes, until the cheese is golden and bubbly and a knife inserted in the center comes out clean.
- Let the casserole rest for at least 10 minutes before slicing so the custard fully firms up. Serve warm and garnish with chopped chives, parsley, or a dollop of sour cream if desired.
Notes
- Make ahead: Assemble the unbaked casserole up to 24 hours in advance, cover with plastic wrap, and refrigerate. Let it sit at room temperature for 20 minutes before baking, and add 5 to 10 extra minutes to the covered bake time.
- Dry the potatoes thoroughly: After soaking, pat the potato slices completely dry with paper towels. Excess moisture is the main cause of a watery casserole.
- Shred your own cheese: Pre-shredded cheese contains anti-caking starches that prevent smooth melting. Freshly grated block cheddar gives you a gooier, more even melt.
- Do not skip resting time: Waiting 10 minutes after baking allows the custard to firm up so slices hold their shape cleanly when served.
- Add protein: Stir 1 cup of cooked, crumbled breakfast sausage, diced ham, or crumbled bacon between the potato layers for extra heartiness.
- Add vegetables: Diced bell peppers, sliced mushrooms, baby spinach, or jalapeños work beautifully — sauté them briefly with the onion and garlic before adding to the egg mixture.
- Cheese swaps: Try Gruyère, Monterey Jack, pepper jack, or smoked gouda in place of cheddar for a different flavor profile.
- Storage: Cool completely, then cover and refrigerate for up to 4 days, or freeze individual portions wrapped tightly for up to 2 months.
- Reheating: Microwave individual portions on high for 1 to 2 minutes, or reheat covered in a 350°F oven for 15 to 20 minutes. Thaw frozen portions overnight in the fridge before reheating.
- Potato substitutions: Russet or red potatoes both work well. Russets give a fluffier texture; reds hold their shape a bit more firmly.
Nutrition
Serving: 1ServingCalories: 340kcalCarbohydrates: 24gProtein: 19gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 265mgSodium: 520mgPotassium: 620mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 28mgIron: 12mg
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