Best 7 Potatoes Baked With Eggs And Cream Recipes

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**Potatoes Baked with Eggs and Cream: A Savory and Indulgent Treat**

Potatoes Baked with Eggs and Cream is a delectable dish that combines the earthy flavor of potatoes with the richness of eggs and cream. This classic recipe is a staple in many cuisines worldwide, and for good reason. The tender potatoes, fluffy eggs, and creamy sauce come together to create a symphony of flavors and textures that will tantalize your taste buds. Whether you're looking for a hearty breakfast, a comforting lunch, or a savory dinner, this dish is sure to satisfy. With variations ranging from simple to elaborate, there's a recipe here for every palate and occasion. From the classic French pommes dauphine to the hearty Spanish tortilla de patatas, explore a world of flavors and discover your new favorite potato dish.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO AND EGG CASSEROLE



Potato and Egg Casserole image

This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.

Provided by Connie

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 10

Number Of Ingredients 5

6 potatoes
8 eggs
seasoning salt to taste
1 cup margarine
1 (16 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  • In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  • In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g

BAKED CHEDDAR EGGS & POTATOES



Baked Cheddar Eggs & Potatoes image

I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese

Steps:

  • Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

CREAMY BAKED POTATOES



Creamy Baked Potatoes image

This recipe for Creamy Baked Potatoes is incredibly easy and delicious. Made simply with potatoes, heavy whipping cream, garlic, and spices.

Provided by Giora Shimoni

Categories     Side Dish     Dinner

Time 1h10m

Yield 10

Number Of Ingredients 5

10 potatoes
2 cups heavy whipping cream (1 pint or 500 grams)
5 cloves garlic (minced)
Salt and freshly ground black pepper (to taste)
1 dash paprika

Steps:

  • Gather the ingredients.
  • Preheat the oven to 450 F/230 C. Spray a baking pan with cooking spray .
  • Wash, peel, and slice potatoes into thin slices using a sharp knife or a mandoline.
  • Lay the potatoes in the pan.
  • Add the cream and minced garlic to the potatoes. Generously season with salt and pepper. To add some color, sprinkle some paprika on top.
  • Cover and bake for 45 minutes. Uncover and bake for another 15 minutes. The potatoes should be tender.

Nutrition Facts : Calories 342 kcal, Carbohydrate 42 g, Cholesterol 54 mg, Fiber 4 g, Protein 6 g, SaturatedFat 11 g, Sodium 64 mg, Sugar 4 g, Fat 17 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

GREAT TWICE BAKED POTATOES



Great Twice Baked Potatoes image

These went over smashingly at a party. Easy to make (if you don't mind the cooking wait) and impressive looking and tasting!

Provided by ROSIE139

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
salt and pepper to taste
6 baking potatoes
½ cup shredded Cheddar cheese
1 egg, beaten
¼ cup butter
1 cup sliced green onions, divided
½ cup milk
paprika to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
  • Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
  • Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
  • Bake for an additional 15 minutes, or until golden brown.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 38.5 g, Cholesterol 62.8 mg, Fat 21.3 g, Fiber 4.2 g, Protein 8.7 g, SaturatedFat 8.7 g, Sodium 551.7 mg, Sugar 3.5 g

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE



Baked eggs with potatoes, mushrooms & cheese image

Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch

Provided by Katy Greenwood

Categories     Brunch, Dinner, Starter

Time 35m

Number Of Ingredients 7

3 baking potatoes , peeled and cubed
1 tbsp sunflower oil
600g mushrooms , quartered
2 garlic cloves , sliced
2 tbsp thyme leaves
140g cheddar , grated
4 eggs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
  • Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

Nutrition Facts : Calories 493 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium

GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM



Gratin Dauphinois - Classic French Potatoes Baked in Cream image

Very simple with no cheese topping or onions, just potatoes, butter, and cream, with a bit of garlic. Optional - If you add cheese to this dish, it will become a Gratin Savoyard. The recipe originated in the Dauphine, a region of mountains, forests, and pasturelands that lies between the Savoy with its alpine lakes and snowy peaks, and Provence, home to sunshine and lavender. Serve with meat or poultry. Note: Make sure your baking dish is large enough to allow the cream to completely cover the potatoes. Adapted from Williams-Sonoma.

Provided by BecR2400

Categories     Potato

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 7

3 garlic cloves
3 1/2 lbs charlotte potatoes or 3 1/2 lbs russet potatoes, peeled
salt & freshly ground black pepper
1 1/4 cups heavy double cream or 1 1/4 cups whipping cream
2 cups grated gruyere cheese (optional)
4 tablespoons unsalted butter, cut into bits
2 tablespoons mixed chopped fresh chives and flat-leaf Italian parsley

Steps:

  • Preheat oven to 375F (190C).
  • Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
  • Chop the garlic.
  • Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
  • Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
  • Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
  • Dot with small bits of butter.
  • Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
  • Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
  • Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!

Nutrition Facts : Calories 446.3, Fat 26.3, SaturatedFat 16.4, Cholesterol 88.3, Sodium 38, Carbohydrate 48.4, Fiber 6, Sugar 2.2, Protein 6.6

CREAMED POTATOES



Creamed Potatoes image

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Select the Right Potatoes: Choose firm, medium-sized potatoes that are free of blemishes and sprouts. Yukon Gold, Russet, and Red potatoes are all excellent choices for baking.
  • Scrub Thoroughly: Before baking, scrub the potatoes thoroughly with a vegetable brush to remove any dirt or debris.
  • Pierce the Potatoes: Using a fork, pierce the potatoes all over. This allows steam to escape during baking, preventing the potatoes from bursting.
  • Generously Grease the Pan: Before placing the potatoes in the pan, grease it generously with butter or oil. This will help prevent the potatoes from sticking.
  • Bake at High Temperature: Bake the potatoes at a high temperature (400°F or 200°C) for the first 30 minutes. This will create a crispy skin and prevent the potatoes from becoming soggy.
  • Reduce the Temperature: After 30 minutes, reduce the oven temperature to 350°F or 175°C and continue baking until the potatoes are tender when pierced with a fork.
  • Add Eggs and Cream: Once the potatoes are cooked, remove them from the oven and make a well in the center of each potato. Crack an egg into each well and pour a little cream over the eggs. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the eggs are set.
  • Garnish and Serve: Before serving, garnish the potatoes with chopped fresh herbs, such as parsley, chives, or dill. Serve immediately.

Conclusion:

This classic dish is a delicious and versatile side dish that can be enjoyed for breakfast, lunch, or dinner. The combination of creamy eggs and crispy potatoes is sure to please everyone at the table. With a few simple tips, you can easily create a delicious and satisfying meal that is both comforting and flavorful. Experiment with different herbs and spices to find your favorite combination, and enjoy this classic dish time and time again.

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