A comforting and savory dish featuring layers of golden-brown potatoes and tender scallions, bound together with a creamy yogurt-egg sauce and baked to perfection. Ideal as a hearty side or a light main course.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 min
Pro Tips
- Potato Prep: Slice potatoes uniformly (using a mandoline if possible) to ensure even cooking. Pat them dry before frying to avoid splattering and achieve crispiness.
- Avoid Soggy Layers: Drain the potatoes well after frying to prevent excess oil from making the casserole greasy.
- Egg Safety: If concerned about undercooked eggs, bake the casserole until the internal temperature reaches 160°F (71°C).
- Cheese Boost: For extra richness, sprinkle ½ cup grated cheddar or Parmesan over the top before baking.
Optional Variations
- Cheesy Potato Casserole: Add 1 cup of shredded cheese (e.g., mozzarella, cheddar, or Gruyère) between the layers or on top before baking for a gooey, melty finish.
- Herb-Infused: Mix 1 teaspoon of dried thyme, rosemary, or dill into the sauce for an aromatic twist.
- Spicy Kick: Replace the paprika with ¼ teaspoon cayenne pepper or add a diced jalapeño to the scallions for heat.
- Creamier Sauce:Substitute the yogurt with sour cream or heavy cream for a richer texture.
Ingredients
Sauce
Directions
- Prepare the Potatoes: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the sliced potatoes in batches, frying until golden brown on both sides (about 3-4 minutes per side). Work in batches to avoid overcrowding, adding more oil if needed. Drain the potatoes on paper towels to remove excess oil and set aside.
- Cook the Scallions: In a separate skillet, melt 4 tablespoons of butter over medium-low heat. Add the chopped scallions and sauté until softened and fragrant, about 3-5 minutes. Stir in the 2 lightly beaten eggs, 1 teaspoon salt, and a dash of paprika. Cook for 1-2 minutes, stirring gently, until the eggs are just set but still soft. Remove from heat.
- Assemble the Casserole: Preheat your oven to 450°F (230°C). In a greased 9×9-inch (or similar-sized) casserole dish, layer half of the browned potatoes, followed by half of the scallion-egg mixture. Repeat with the remaining potatoes and scallions, creating even layers.
- Make the Sauce: In a medium bowl, whisk together 2 tablespoons flour and 2 tablespoons yogurt until a smooth paste forms. Add 3 large eggs, ½ teaspoon salt, and an optional dash of paprika. Whisk until fully combined and smooth.
- Bake: Pour the sauce evenly over the layered potatoes and scallions in the casserole dish. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the sauce is set. Check for doneness by inserting a knife; it should come out clean.
- Serve: Let the casserole cool for 5 minutes before slicing. Serve warm. Makes 4 servings.
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