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Comforting Breakfast Potato Casserole with Smoked Gouda

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A warm, cheesy breakfast casserole featuring smoky Gouda and tender hash browns, perfect for cozy mornings and easy brunches.

Ingredients

Scale
  • 4 cups (about 450g) frozen shredded hash browns
  • 1 ½ cups (170g) smoked Gouda cheese, shredded
  • 5 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp (28g) unsalted butter
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika (optional)
  • 2 tbsp fresh chives or parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the finely diced yellow onion and cook for about 5 minutes until soft and translucent.
  3. Add the minced garlic and sauté for another 1-2 minutes until fragrant but not browned. Remove from heat and set aside.
  4. In a large mixing bowl, whisk together 5 large eggs and 1 cup (240ml) heavy cream until fully combined.
  5. Add salt, black pepper, and smoked paprika (if using) to the egg mixture and whisk again to incorporate all seasonings evenly.
  6. Add the thawed and well-drained hash browns and the sautéed onion and garlic to the egg mixture.
  7. Fold in 1 ½ cups (170g) shredded smoked Gouda cheese gently but thoroughly so everything is coated evenly.
  8. Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula. Do not pack tightly to allow eggs to puff up while baking.
  9. Bake uncovered for 40-45 minutes until the casserole is golden brown on top and a knife inserted in the center comes out clean.
  10. Let the casserole rest for 5-10 minutes after baking to help with slicing and flavor settling.
  11. Sprinkle chopped fresh chives or parsley over the top before serving for a fresh burst of color and flavor.

Notes

Drain excess moisture from thawed hash browns to avoid soggy texture. If top browns too quickly, tent with foil halfway through baking. Let eggs and cream come to room temperature before mixing to prevent curdling. Shred your own smoked Gouda for better melting and texture. Can be assembled the night before and refrigerated; add 5-10 minutes to baking time if baking from cold.

Nutrition

Keywords: breakfast casserole, smoked Gouda, hash browns, cheesy breakfast, easy brunch recipe, potato casserole, cozy breakfast

Find it online: https://katedishes.com/comforting-breakfast-potato-casserole-with-smoked-gouda-easy-recipe-for-cozy-mornings/