Potato Egg Casserole
Created by MistyNix on July 25, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 40m
- Recipe #20337
Ingredients
- 2 1/4 pounds potatoes (6 medium potatoes cooked in their skins until just fork tender but not really soft)
- 6 large eggs (hard boiled then sliced)
- 1 teaspoon salt (or more to taste)
- 1/8 teaspoon white pepper
- 1 teaspoon paprika (optional)
- 3 large Vidalia onions (sautéed in 2 tablespoons of butter until soft)
- 2 cups cheddar cheese, shredded (or as much as you need and want)
- 2 cups sour cream
How to Make
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Step 1: Slice boiled potatoes into 1/2-inch slices.
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Step 2: In a buttered casserole dish, layer potatoes, eggs, grated cheese, and sautéed onions, sprinkling salt and pepper over the potatoes.
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Step 3: Continue layering until casserole is about three-quarters full.
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Step 4: Spread the sour cream evenly over the top.
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Step 5: Bake at 350° F for 40 minutes or until top is brown.
Nutritional Facts
- Serving Size: 1 (459.8 g)
- Calories 503.3
- Total Fat - 23.4 g
- Saturated Fat - 12.9 g
- Cholesterol - 256.2 mg
- Sodium - 831.2 mg
- Total Carbohydrate - 47.2 g
- Dietary Fiber - 6.5 g
- Sugars - 6.3 g
- Protein - 27.1 g
- Calcium - 518 mg
- Iron - 2.4 mg
- Vitamin C - 25.6 mg
- Thiamin - 0.3 mg