Ingredients

The following ingredients have 4 Servings
  • 1 pound Yukon gold potatoes (thinly sliced (about 1/8" thick))
  • olive oil spray
  • 1/2 teaspoon salt
  • 5 eggs
  • 1 1/2 cups milk
  • 3 slices Swiss cheese (I like the thickness of the store bought slices)
  • salt & pepper

Instruction

  • Preheat oven to 425 degrees F. Grease a baking sheet with olive oil spray and layer with the sliced potatoes. Spray with more olive oil and season with the 1/2 teaspoon of salt. Bake until easily pierced with a fork and the thinnest pieces are beginning to turn golden brown, 15 to 20 minutes.
  • Meanwhile, whisk together the eggs and milk in a large bowl and set aside. When the potatoes are done turn the oven down to 375 degrees F.
  • Grease a pie pan with some of the olive oil spray and layer in the cooked potatoes on the bottom and sides. I like to put the most cooked (brown) pieces on the bottom. 
  • Layer in the cheese slices right on top and pour in the egg mixture. Season with salt and pepper and bake until puffy, a light golden brown, and no longer jiggly in the center, about 25 - 30 minutes. Let rest for a few minutes, slice, and serve.