Scalloped Potatoes with Baked Eggs and Corns

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A true foodie is one who is open to eat anything and almost everything edible. One such foodie is my sister. Since childhood me and my sister has been the biggest food hogger in our family. Living in a metro for years often allows one to eat and explore new cuisines which is normally not so common at home. One of them is Gratin, which is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

One such dish that falls under Gratin is scalloped potatoes. Finely sliced potatoes, cooked in heavy cream n milk, then layered and topped with lots of grated cheese is known as scalloped potatoes. Now i have another member at my home who always love to see colors in his food…yes, u guessed it right, its my son. So i added some corn kernels, chopped tomatoes and an egg before baking. The scalloped potatoes goes well when flavored with rosemary, but as i didn’t had it at home, i chose to season it with some chilli flakes and oregano flakes. It’s easy to make and i’m sure any kid would love to have these creamy cheesy gooey scalloped potatoes with baked eggs on top.

Print Recipe

SCALLOPED POTATOES WITH BAKED EGGS AND CORNS

Course

side dish

Cuisine

french

Prep Time

20 minutes

Cook Time

20 minutes

Servings

helping

Ingredients

• 5 Potatoes - paper thin slices
• 2 cups Milk
• 1 cup Heavy Cream
• 1 clove Garlic
• 3 tbsp Butter Softened
• 2 tbsp Corn kernels
• 1 Tomato - finely chopped
• 1 tsp Pepper powder
• 1 cup Cheese Grated
• 1 tsp Oregano Flakes
• 1 tsp Chilli Flakes
• 1 Egg
• Salt - as needed

Course side dish Cuisine french Prep Time 20 minutes Cook Time 20 minutes Servings helping Ingredients 5 Potatoes - paper thin slices 2 cups Milk 1 cup Heavy Cream 1 clove Garlic 3 tbsp Butter Softened 2 tbsp Corn kernels 1 Tomato - finely chopped 1 tsp Pepper powder 1 cup Cheese Grated 1 tsp Oregano Flakes 1 tsp Chilli Flakes 1 Egg Salt - as needed

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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