Creamy Potato & Egg Casserole

Potato and egg casserole is the original Sunday-supper save. Built from pantry basics, layered like a vegetable lasagna, and baked under a crackling crumb top. Texture is the whole point here.

The homemade bechamel is what separates this from sad, soupy casseroles. A real roux of margarine and flour, whisked smooth, then milk added slowly so the sauce thickens without lumping. Two minutes of bubbling cooks out the raw flour taste.

Layering matters. Boiled potatoes on the bottom, sliced hard-boiled eggs and onions in the middle, repeated three times. Each layer gets a pinch of salt and pepper so seasoning runs all the way through.

The buttered breadcrumb topping turns shatteringly crisp in the oven and contrasts the creamy interior. An hour at moderate heat is plenty to heat through and brown the top to deep gold.

Kitchen Tips

• Use waxy potatoes like Yukon gold. Russets fall apart and turn the casserole gluey.
• Slice eggs with an egg slicer or hot knife for clean rounds that don’t crumble in the layers.
• Make the bechamel just before assembling. Cold sauce won’t pour evenly through the layers.
• Let the casserole rest 10 minutes after baking so the sauce sets enough to slice cleanly.

Variations

• Add a layer of grated sharp cheddar or Gruyère between the potato layers for a richer dish.
• Stir in cooked bacon, ham, or smoked salmon flakes for a heartier meal.
• Top with grated Parmesan along with the breadcrumbs for a salty crunch.