Potatoes with eggs taste better than meat!! The brilliant recipe from my village grandmother!
Inspired by time-honored village traditions, this hearty potato and egg bake offers a unique blend of simple ingredients transformed into a comforting and profoundly satisfying meal. It's a beloved family recipe that consistently impresses with its depth of flavor and ease of preparation, bringing warmth and goodness to any table.
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Servings
4-6 servings
Keywords
Potato bakeegg bakevillage recipehearty mealcomfort foodeasy dinnerbaked potatoesvegetable bakecheesy potatoessour cream saucefamily dinnerwholesomesimple ingredients
Why This Recipe Delivers
- Crafted with simple, affordable ingredients, making it accessible for any home cook.
- Offers a truly unique and comforting taste profile, reminiscent of cherished homemade meals.
- Combines nutrient-rich potatoes, eggs, and a medley of vegetables into a complete and satisfying dish.
- Perfect for a family dinner, providing a hearty and delicious meal that appeals to all ages.
- The combination of baked textures and a fresh, creamy sauce creates a delightful culinary experience.
Ingredients
- 750g – 1 kg (4-5 medium) potatoes, peeled and thinly sliced
- 30g (1/2 cup) fresh parsley, finely chopped
- 30g (1/2 cup) fresh dill, finely chopped (divided for bake and sauce)
- 150g (5.3 oz) hard cheese, grated
- 4 large eggs
- 45 ml (3 tablespoons) vegetable oil
- 1 medium onion (approx. 150g / 5 oz), finely chopped
- 1 medium carrot (approx. 100g / 3.5 oz), grated or finely diced
- 100g (4 medium) mushrooms, sliced
- 1 medium red bell pepper (approx. 150g / 5 oz), diced
- 1 medium yellow bell pepper (approx. 150g / 5 oz), diced
- 30g (2-3 stalks) green onion, thinly sliced
- 2 cloves garlic, minced (1 for bake, 1 for sauce)
- 5g (1 teaspoon) salt, or to taste
- 2g (1/2 teaspoon) black pepper, or to taste
- 5g (1 teaspoon) sweet paprika
- 45 ml (3 tablespoons) sour cream (for sauce)
- 15 ml (1 tablespoon) mayonnaise (for sauce)
- Pinch of salt (for sauce)
Instructions
- Prepare the vegetables. Begin by peeling and thinly slicing the potatoes into uniform rounds, approximately 3-4 mm thick, to ensure even cooking. Dice the red and yellow bell peppers, chop the onion, slice the mushrooms, grate the carrot, and mince one clove of garlic. Finely chop the fresh parsley and a portion of the fresh dill, reserving some dill for the sauce.
- Sauté the aromatic vegetables. Heat 30 ml (2 tablespoons) of vegetable oil in a large frying pan or skillet over medium heat. Add the chopped onion and grated carrot, sautéing until softened and fragrant, about 5-7 minutes. This step builds a foundational layer of flavor for the dish.
- Add remaining vegetables and season. Incorporate the sliced mushrooms, diced red and yellow bell peppers, and the minced garlic into the pan. Continue to sauté for another 5 minutes, allowing the vegetables to release some of their moisture and become tender-crisp. Season the vegetables with salt, black pepper, and sweet paprika, stirring well to distribute the spices evenly.
- Assemble the first layer of the bake. Preheat your oven to 190°C (375°F). Lightly grease a medium-sized baking dish (approximately 20×30 cm or 8×12 inches) with the remaining 15 ml (1 tablespoon) of vegetable oil. Arrange half of the thinly sliced potatoes in a single, slightly overlapping layer at the bottom of the prepared baking dish. This forms the base of the hearty dish.
- Add the vegetable filling. Evenly spread the sautéed vegetable mixture over the layer of potatoes in the baking dish. Ensure the vegetables are distributed from edge to edge, providing flavor in every bite. Sprinkle generously with half of the chopped fresh parsley and dill.
- Complete the layering. Arrange the remaining sliced potatoes over the vegetable filling, creating a second, even layer. Season this potato layer with a pinch of salt and pepper. Cover the baking dish tightly with aluminum foil. This helps to steam the potatoes, ensuring they become tender.
- Initial bake. Place the covered baking dish into the preheated oven and bake for 20 minutes. This initial baking period softens the potatoes before the eggs and cheese are added, preventing them from being undercooked.
- Prepare the eggs and cheese. While the potatoes are baking, crack the 4 eggs into a small bowl. Lightly whisk them with a fork, just enough to break the yolks and combine. Grate the 150g of hard cheese. This preparation ensures everything is ready for the next stage of baking.
- Final assembly and bake. Carefully remove the baking dish from the oven and remove the foil. Evenly pour the whisked eggs over the partially baked potatoes and vegetables. Sprinkle the grated cheese over the eggs. Return the baking dish to the oven, uncovered, and continue to bake for another 15 minutes, or until the eggs are set and the cheese is melted and golden brown. The eggs should be firm, not runny, and the cheese should be bubbling invitingly.
- Prepare the fresh herb sauce. While the bake finishes, combine 45 ml (3 tablespoons) of sour cream, 15 ml (1 tablespoon) of mayonnaise, the second minced garlic clove, a pinch of salt, and the reserved fresh dill in a small bowl. Stir until thoroughly combined. This creates a bright, tangy accompaniment.
- Garnish and serve. Once the potato and egg bake is golden and bubbly, remove it from the oven. Let it rest for 5 minutes before serving. Garnish with the thinly sliced green onions and a final sprinkle of fresh dill. Serve warm with generous dollops of the prepared sour cream and dill sauce on the side. Enjoy this unique, comforting dish!
Tools You’ll Need
- Large frying pan or skillet
- Cutting board
- Sharp knife
- Grater
- Medium-sized baking dish (approx. 20×30 cm / 8×12 inches)
- Mixing bowls (small and medium)
- Whisk or fork
- Aluminum foil
Essential Success Tips
- Slice potatoes uniformly: Consistent thickness ensures all potato slices cook evenly at the same rate, preventing some from being undercooked while others are perfectly tender.
- Don't skip the initial foil cover: Covering the baking dish helps steam the potatoes, ensuring they become tender before the cheese and eggs are added, which prevents them from drying out.
- Avoid overbaking the eggs: Once the eggs are poured over, watch the bake carefully. Overcooked eggs can become rubbery; aim for a set but still moist texture.
- Taste and adjust seasoning: Always taste the sautéed vegetables and the sauce before assembly. Adjust salt, pepper, and paprika to your preference for optimal flavor.
- Use fresh, vibrant herbs: The fresh parsley and dill are crucial for the dish's aroma and flavor. Don't skimp on fresh herbs for the best results.
Professional Cooking Secrets
- Par-boil potatoes for ultimate tenderness: For an even more tender potato base, you can par-boil the sliced potatoes for 5-7 minutes before layering them. This ensures they are perfectly soft and creamy after baking, especially if your slices are thicker.
- Layering for texture: Create distinct layers of potatoes, vegetables, and cheese. This ensures that each forkful offers a variety of textures and flavors, preventing the dish from becoming homogenous.
- Bloom your spices: When adding sweet paprika to the sautéed vegetables, allow it to cook for about 30 seconds before adding liquids or other ingredients. This process, known as 'blooming,' releases the spice's full aromatic potential and intensifies its flavor.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Variations: Feel free to customize the vegetable mix based on seasonal availability or preference. Spinach, zucchini, or even cooked chicken pieces can be wonderful additions. For a spicy kick, add a pinch of chili flakes to the sautéed vegetables.
- Cheese choice: While hard cheese is recommended, you can experiment with other meltable cheeses like mozzarella, gouda, or a blend for different flavor profiles.
Frequently Asked Questions
Can I prepare this dish ahead of time?
You can prepare the vegetable sauté and slice the potatoes a day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake just before serving for the freshest results.
What kind of potatoes work best for this recipe?
Waxy or all-purpose potatoes like Yukon Gold or red potatoes are excellent choices as they hold their shape well when sliced and baked, yet become tender and creamy. Starchy potatoes like Russets can also work but might become softer.
Is there a dairy-free alternative for the sauce?
For a dairy-free sauce, you can use a plant-based sour cream alternative or make a simple sauce with mashed avocado, lime juice, a hint of garlic, and fresh dill. For the bake itself, omit the cheese or use a dairy-free shredded cheese substitute.
Nutrition Facts (Per Serving)
Estimated per serving (1/6 of dish): Calories: 480-550, Protein: 25-30g, Fat: 28-35g, Carbohydrates: 35-40g. This is a general estimate and can vary based on exact ingredient quantities and brands.
Allergy Information
Contains dairy (cheese, sour cream, mayonnaise) and eggs. This dish is naturally gluten-free. For a dairy-free version, use plant-based alternatives for cheese, sour cream, and mayonnaise.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
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