Description

This elegant dish features layers of thinly sliced potatoes baked until tender and creamy, interspersed with savory turkey bacon and melted Gruyere cheese. Each serving is crowned with a perfectly baked egg, its rich yolk contrasting with the fluffy white. Finished with a sprinkle of fresh chives and delicate microgreens, this oven-baked creation offers a harmonious blend of textures and comforting flavors, ideal for a substantial breakfast or brunch.

Ingredients

Scale

2 large Yukon Gold potatoes (about 1.5 lbs), thinly sliced
2 tablespoons unsalted butter, melted
1/2 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 cup shredded Gruyere cheese (or sharp cheddar)
4 slices turkey bacon, cooked crispy and crumbled
4 large eggs
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons fresh chives, chopped, for garnish
1/4 cup microgreens, for garnish (optional)

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or similar oven-safe dish.
In a medium saucepan, melt the butter over medium heat. Add the sliced yellow onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1 minute to create a roux. Gradually whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring occasionally, and cook until it slightly thickens, about 3-5 minutes. Season the cream sauce with salt and black pepper to taste.
Arrange half of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Top with half of the shredded Gruyere cheese and half of the crumbled turkey bacon. Pour half of the prepared cream sauce evenly over these layers.
Repeat the layering process with the remaining potatoes, cheese, turkey bacon, and cream sauce.
Cover the baking dish tightly with aluminum foil and bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork.
Carefully remove the foil. Using the back of a spoon, create four small indentations or wells in the potato mixture. Gently crack one egg into each well.
Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
Remove the dish from the oven and let it rest for a few minutes before serving. Garnish with fresh chopped chives and microgreens, if using.

Notes

* For best results and even cooking, slice the potatoes uniformly thin, ideally using a mandoline.

* Adjust the final baking time for the eggs based on your preference for yolk doneness; less time for runnier yolks, more for firmer ones.

* This dish can be assembled up to a day in advance (without the eggs) and refrigerated. Add the eggs just before the final baking step.

* Any firm, meltable cheese such as sharp cheddar, fontina, or even a blend of cheeses can be used in place of Gruyere.

Prep Time: 25 minutes
Cook Time: 60-75 minutes

Nutrition

Calories: 610
Fat: 38g
Carbohydrates: 45g
Protein: 28g