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Egg and potato casserole

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Ingredients for 4 servings:

  • 1 kg jacket potatoes
  • 8 eggs
  • ½ liter of milk
  • 2 tbsp flour
  • 2 tbsp margarine
  • n. B. Curry
  • Salt
  • some breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with curry sauce

Cut the jacket potatoes into chunks. Hard-boil the eggs and also cut them into chunks. Make a roux from the flour and margarine and deglaze with the milk. Add salt and curry powder. First, add a spoonful of sauce to a casserole dish, then layer the potatoes, eggs, and sauce into the dish. Sprinkle breadcrumbs over the casserole as desired. Bake in the oven at 180°C (fan oven) for about half an hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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