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SCALLOPED POTATOES WITH BAKED EGGS AND CORNS
Course side dish
Cuisine french
Prep Time
20 minutes

Cook Time
20 minutes
Servings
helping
Ingredients
Course side dish
Cuisine french
Prep Time 20 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Instructions
  1. In a large thick bottomed pan combine sliced potatoes and milk over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender. This will take approx 3 mins.
  2. In a large strainer drain the potatoes and reserve the starchy milk. Add around 1/2 cup milk to the starchy milk to increase its quantity.
  3. Take a 4″ inch baking tray, run butter and garlic in the bottom. Now arrange the potato slices in the baking dish. Season it with salt and pepper.
  4. Now sprinkle corn kernels and chopped tomatoes all over.
  5. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top. Season it with oregano and chilli flakes.
  6. Put baking dish into a pre heated oven at 325 degree C and bake for around 15 mins. Now take off the dish and break an egg over the scalloped potatoes and again bake for 10-15mins.
  7. Remove from oven and serve immediately.
Recipe Notes

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