Cheesy Potato & Egg Casserole

This homey casserole layers thinly sliced potatoes, hard-boiled eggs and tomato in a rich cheddar and sour cream sauce, a vegetarian bake that works as a side or a hearty brunch.

The sauce starts as a quick roux of butter, scallions and flour, then turns silky and tangy with sour cream and plenty of sharp cheddar stirred in. Sharp cheese matters here, since it carries enough flavor to season the mild potatoes and eggs.

Building it in layers, potato and sauce, then a layer of egg and tomato slices, then more potato and sauce, gives every serving a bit of everything.

A scattering of bread crumbs on top bakes into a golden, crisp finish over the creamy layers below. The potatoes go in raw and sliced thin, so give the casserole the full baking time to be sure they cook through and turn tender.

Kitchen Tips

• Slice the potatoes thin and even so they cook through in the bake. Thick slices may stay firm.
• Use genuinely sharp cheddar. It seasons the mild potatoes and eggs far better than a mild one.
• Let the casserole rest a few minutes after baking so the cheesy sauce sets and the layers hold when you cut it.

Variations

• Add cooked bacon, ham or sausage for a non-vegetarian, brunch-worthy version.
• Stir in a handful of chopped spinach, or swap the tomato for roasted red pepper.
• Use Gruyere or pepper jack in place of cheddar for a different flavor.