Cheese and Potato Pudding


Meatless main dish or hearty side dish

This recipe reminds me of a potato kugel or scalloped potatoes – only better than the potato kugel and easier than the scalloped potatoes. It’s a super side dish when you’re having company because you prepare it ahead and bake it an hour before you sit down to eat. Then you get to serve it in nice neat squares next to the entrée and other side veggies. And with the eggs and dairy, it’s packed with protein, so you can serve smaller portions of your more expensive main dish protein. In fact, served with a hearty side salad and crunchy, fiber-rich bread, this makes a substantial meatless main dish.

These cheeses are particularly nice,

but don’t feel you can’t experiment with other cheeses you love or have on hand.

And certainly reach for lower fat cheeses when you can find them.

4 medium potatoes

Salt and freshly-ground black pepper

½ medium onion, chopped

8 oz. cheese – half Swiss, half Fontina, shredded

4 eggs

2 cups skim milk

4 tablespoons flour

Pinch of thyme

Pinch of nutmeg


2 T. Grated Parmesan cheese

2 T. Breadcrumbs



Peel; slice thickly; then boil potatoes for 10 minutes.

Spray a 9 x 9” casserole dish liberally.

Arrange a layer of the potatoes in the baking dish: salt and pepper them: sprinkle on half the onion: and cover with half the grated cheese. Continue with remaining potatoes, onion and cheese.

Blend the eggs, milk and flour in a blender. Add a bit more salt, pepper, and a pinch of thyme and nutmeg. Pour this over the potato and cheese layers. It should come just to the top. If not baking right away, cover and refrigerate.

Combine the grated Parmesan and breadcrumbs and sprinkle over the top, just before baking. Dot with a few pats of butter.

Bake for 45 – 55 minutes at 350˚. It should be well browned and slightly puffed.

Makes 9 small or 6 larger servings.

Contact the Virginia Egg Council for more delicious recipe ideas at: or 540 345 3958