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Ham Swiss Potato-Rösti Egg Casserole
Melissa Hart

Ham Swiss Potato-Rösti Egg Casserole

A thick rösti-style crust uses fresh grated potatoes rather than freezer hash browns. Squeezing them hard is the difference between a crisp potato edge and a steamed gray layer. Ham and Swiss sit lightly in the egg center, making this good for brunch without feeling like another bread casserole.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds russet potatoes peeled and coarsely grated
  • 3 tablespoons melted butter
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 10 ounces cooked ham diced
  • 1 1/2 cups shredded Swiss cheese
  • 8 large eggs
  • 1 1/4 cups whole milk
  • 1 teaspoon Dijon mustard

Method
 

  1. Heat the oven to 400°F. Wrap the grated potatoes in a clean towel and squeeze repeatedly until very dry.
  2. Toss the potatoes with melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Press firmly into a greased 9-by-13-inch dish and bake for 25 minutes.
  3. Reduce the oven to 350°F. Scatter the ham and Swiss over the browned potato layer.
  4. Whisk the eggs, milk, Dijon, remaining salt and pepper and pour evenly over the filling.
  5. Bake for 30 to 35 minutes, until the center reaches 160°F. Rest 10 minutes before cutting.