Potato and Egg Casserole with Bacon and Cheddar
Why This Recipe Works
We turned to Yukon Golds for our potato and egg casserole recipe because they had an ideal balance of moisture and starch and, with a creamy texture and faintly nutty flavor, they were in perfect harmony with the eggy custard. We wanted to highlight the egg flavor in the custard in our potato and egg casserole recipe, so we needed to choose a dairy product that would not compete with its flavor. We tried using milk, half-and-half, and heavy cream. Milk, it turned out, was too thin and left the dish bereft of flavor. Both half-and-half and heavy cream provided plenty of flavor, but the heavy cream was too cloying, so we opted to go with the half-and-half.