Serves: 4–6
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Ingredients
- 4 medium potatoes, peeled and diced (OR 3 cups shredded potatoes)
- 6 large eggs
- 1 cup milk (whole or 2%)
- 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 cup cream cheese OR cottage cheese (optional for extra creaminess)
- 2 tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2–3 tbsp chopped chives (plus extra for garnish)
Instructions
1. Prepare the potatoes
- Boil diced potatoes for 8–10 minutes until just tender, not mushy.
If using shredded potatoes, skip boiling.
Drain completely and let them cool slightly.
2. Make the egg mixture
In a bowl, whisk together:
- eggs
- milk
- garlic powder
- onion powder
- salt
- pepper
Fold in:
- 1 cup shredded cheese
- cream cheese (or cottage cheese)
- chives
3. Combine
Gently fold the potatoes into the egg mixture.
4. Bake
- Preheat oven to 180°C / 350°F.
- Grease a round baking dish or 4 small ring molds (like in your photo).
- Pour the mixture in and smooth the top.
- Sprinkle the remaining ½ cup cheese on top.
- Bake for 35–45 minutes, until golden and beautifully browned on top.
5. Finish
Let it rest for 10 minutes, then sprinkle with fresh chives.
Tips for the photo-perfect look
✔ Use small round molds for thick, tall individual servings
✔ Broil for the last 1–2 minutes to get that caramelized golden top
✔ Let cool slightly before unmolding so it keeps its shape
