Egg & Onion Casserole



    • 4 cups potatoes, peeled and sliced into thin slices

    • 1 tablespoon olive oil

    • 2 ounces pancetta, thickly sliced

    • 4 tablespoons butter

    • 3 cups sweet onions, thinly sliced

    • 6 eggs

    • 1/2 cup milk

    • 1 cup White Cheddar cheese, shredded

    • 1 teaspoon salt

    • 1/2 teaspoon ground black pepper

    • 1 teaspoon fresh rosemary, finely chopped

    • 1 teaspoon fresh thyme


    1. In a large pot of boiling water, cook potatoes for 5 minutes, or until slightly tender. Drain and set aside.
    2. In a large sauté pan, heat oil over medium-high heat. Add pancetta and cook until lightly brown, about 5 minutes. Remove from the pan with a slotted spoon, and drain on paper towels. Leave 1 tablespoon of the drippings in the pan and add butter and onions. Reduce heat to medium-low and cook for 20 minutes. The onions should be completely soft and lightly brown. Add potatoes and pancetta to the pan and toss gently.
    3. Preheat oven to 350°F. Butter a 9×13 pan. Spread the potato mixture into the bottom of the pan.
In a bowl, whisk together eggs and milk. Add cheese, salt, pepper, rosemary and thyme.
Pour egg mixture over potatoes. To make ahead, cover with plastic wrap and chill 4 hours or overnight.
    4. Bake uncovered for 45 to 50 minutes until golden brown and completely set. Let stand for 15 minutes before slicing.


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