An Old Recipe, a Warm Oven, and Potato & Egg

Baked Potato and Egg

A creamy layered dish from my mom’s old recipe book

There are ingredients that don’t often meet each other in our everyday cooking.
Potato and egg is one of them — at least for me, especially in this kind of baked, layered form.

This recipe comes from my mom’s old recipe book. One of those books that quietly lives in the kitchen, filled with familiar handwriting, practical measurements, and dishes meant to be shared. It was originally written as a side dish, something to accompany a bigger meal.

But reading it now, I can’t help thinking differently.

At first glance, it immediately reminded me of macaroni schotel or even lasagna — not because of pasta, but because of the layers. Neatly sliced potatoes, filling in between, cheese on top, all held together by a creamy egg-and-milk mixture.

Yet this version feels gentler. Softer. Creamier.

These days, I imagine this dish not only on the dining table, but also cut into small squares, served warm — something that would work just as well as a snack, especially for slow afternoons or casual gatherings.

I haven’t cooked it yet — not today.
Still, just reading through the steps already makes me want to try it soon, maybe on a quiet afternoon when the oven can stay on a little longer and the kitchen feels warm and slow.

For now, I’m saving it here, on this blog.

Potato, Milk and Beaten Egg

Potato & Egg Bake (for 8 people)

Ingredients

• 5 eggs, lightly beaten

• 500 ml liquid milk

• 5 boiled potatoes, peeled

• 250 g cheddar cheese, coarsely grated

• 1 kg corned beef (or about 200 g, adjusted to taste)

• ½ tsp ground pepper

• ½ tsp salt

Potato & Egg Preparation

How to Make It

1. Prepare the custard
   Mix the beaten eggs with milk, salt, and pepper. Strain if needed to get a smooth mixture.
   Slice the boiled potatoes into round pieces.

2. Layer the dish
   Arrange potato slices in a baking dish. Add corned beef evenly on top, followed by grated cheese.
   Repeat the layers until all ingredients are used.

3. Bake
   Pour the egg and milk mixture over the layered potatoes.
   Bake in a medium-heat oven for about 30 minutes, until set and lightly golden on top.

I imagine this dish served warm, straight from the oven, the layers still holding their shape but soft enough to cut through easily. It feels like something you’d bring to the table in a simple glass dish — no rush, no ceremony.

Originally meant as a side dish, this potato and egg bake now feels flexible — something that belongs just as much on a snack plate as it does next to a full meal.

A slice of Baked Potato and Egg

I’ll cook it soon.

Until then, this recipe stays here — saved, remembered, and waiting.