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Cheesy Potato Casserole

Serves 8-12


500°F - 550°F

cook time

20 - 25 minutes


3 large russet potatoes, peeled and grated
2 medium onions, peeled and grated
4 oz brick or mozzarella cheese, grated

2 oz gruyère cheese, grated
1 oz pecorino or parmiggiano reggiano
2 TBSPs mined parsley
1 garlic clove, minced
6 eggs
Salt & pepper to taste
3 TBSPs olive oil
Fire up your Cru oven.
In a large bowl, whisk 6 eggs. Add the rest of the ingredients and mix well.
Preheat cast iron pan in the Cru for 10 minutes. Once preheated, take out of the Cru and add the oil.
Pour potato mixture into pan, spread evenly and place back in the Cru. Cook for 20-25 minutes, rotating halfway, until browned on top and crispy on the edges.