Egg and Cheese Gratin Recipe (Family Style)
Egg and cheese gratin is a classic family dish, combining simplicity and comfort. Tender potatoes, creamy sauce, golden cheese, and slightly runny egg yolks create a perfect harmony of textures and flavors. Ideal for a gourmet brunch or a casual dinner, this budget-friendly recipe comes together quickly and can be easily customized: add grilled bacon bits, ham cubes, or vary the cheeses (Comté, Emmental, Gruyère) for even more indulgence. Baking in the oven yields a beautifully golden and irresistible gratin. For a balanced meal, serve it with a green salad with a light vinaigrette. This gratin is a true success with every bite, warming hearts and taste buds. The recipe is very easy, even for beginners: pre-cook the potatoes, sauté the onion, assemble the gratin, add the eggs, and bake. In conclusion, the egg and cheese gratin is a must-try that will please everyone. Give it a go and make it your new favorite recipe!
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- 1
Peel the potatoes and cut them into thin rounds. Boil them in salted water for about 10 minutes until tender but firm. Drain well.
- 2
Finely chop the onion and gently sauté in a pan with a knob of butter until translucent, without coloring.
- 3
Preheat the oven to 180°C (350°F). Generously butter a baking dish. Arrange a layer of cooked potatoes at the bottom, add the onions, season with salt and pepper, pour the heavy cream evenly, and sprinkle with grated cheese.
- 4
Using the back of a spoon, make small wells in the gratin. Carefully crack the eggs into the wells, keeping the yolks intact.
- 5
Bake for 20 to 25 minutes, until the cheese is golden brown, the egg whites are set, and the yolks are still slightly runny.
- 6
Sprinkle with chopped fresh parsley if desired. Serve hot, directly from the dish, with a green salad on the side.
- For even more flavor, lightly sauté the potatoes with the onion before arranging them in the dish.
- Add grilled bacon bits or ham cubes for a more substantial, indulgent version.
- Mix several types of cheese (Comté, Emmental, Gruyère) for a richer, meltier taste.
- Serve this gratin with a green salad dressed with a light vinaigrette made from olive oil and balsamic vinegar.
- Store leftovers in the refrigerator for 1 to 2 days and reheat gently in the oven.
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