Potato bakes have become my new fall favorite dish. There's something so delicious about potatoes and maybe a little bit of eggs or cheese baked to perfection. Ordinarily I'm a big fan of Crustless Quiches. You can eat them all year round with winter produce or festive summer ingredients. Although I don't necessarily tend to make that much of them in the fall. I don't tend to make all that much of anything specifically when the leaves begin to change. So, it's possibly time that I had a go-to when the seasons are shifting! And this year it's definitely potato bakes. They're not quite as decadent as a whole casserole. But maybe casserole adjacent. Or training wheel casseroles. Hence the Potato Bake today.
I went through quite the mental gymnastics to figure out what precisely to call these. It's not a quiche. Not exactly potatoes au gratin. Almost like scalloped potatoes. I even wrote an entire article on What's the Difference Between a Quiche, Frittata, & Omelette? to try and wrap my head around it. I've come to the conclusion, though, that, since these dishes are centered around potatoes, baked instead of fried, don't have a crust, and aren't necessarily dairy-based, potato bakes are the closest thing to an answer that I've come up with!
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Variations of Potato Bake
Potato bakes have become one of my new favorite dishes. They're incredibly easy to throw together with whatever produce that you have on hand. I tend to have some form of potatoes at arm's length and some amount of seasonal produce. Although you really can mix and match in whatever ingredients you want. Half of the time I'm just raiding my pantry and cheese drawer looking for something that might cook well together! Potato bakes are a simple way to use up anything that you have lying around or to fit your own culinary tastes and preferences.
This Potato Bake recipe consists of yukon gold potatoes, red bell peppers, serrano peppers, garlic, Greek yogurt, and eggs in an almost quiche-like dish.
Grease a small baking dish and line with a layer of sliced potatoes, salt, and pepper.You want them to be touching enough to cover the bottom of the dish, but not directly stacked on top of one another so that they still cook evenly.
In a small bowl, mix together bell pepper, serrano peppers, garlic, Greek yogurt, eggs, and a dash of salt and pepper.
Spread half of the egg mixture evenly across the top of the sliced potatoes in the baking dish.
Top with a second layer of potatoes along with a dash of salt and pepper.
Follow up with the second half of the egg mixture.
Top with a third layer of sliced potatoes, salt, and pepper.
Add a final layer of shredded parmesan cheese and another dash of salt and pepper for good measure.
Bake for 45 minutes, or until the cheese begins to brown and the potatoes have cooked throughout.
This Page Contains Edited Images
As a general rule, I don't like to edit my images and I am firmly against alteration of images in food blogs. It's not something that we generally think about when it comes to recipes. But food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm as anything else! Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes.
Because of this, I try very hard not to alter any of my photos. I like to take photos with natural sunlight during the day. Ordinarily this is very true to color and I don't edit the photos at all. However, since my place is very warm with a lot of yellow lighting, sometimes my camera overcompensates and ends up with an unnatural blue tone. In the following images on this page, I adjusted the levels and hue to try and make this more true to color. In the interest of transparency, these are the before and after photos.
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