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Quebec Egg and Potato Casserole

A comforting regional casserole from Quebec’s Saguenay–Lac-Saint-Jean area, made with creamy mashed potatoes, sliced hard-boiled eggs and homemade béchamel sauce.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: Canadian
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 2 lb yellow or russet potatoes
  • 3½ tbsp butter melted
  • ⅓ cup milk warmed
  • 1½ tbsp finely chopped fresh parsley
  • ½ tsp salt (small, Cara Cara, or Valencia)
  • ¼ tsp freshly ground black pepper
For the béchamel sauce
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cup milk warmed
  • 1/2 tsp nutmeg powder
  • Salt and freshly ground black pepper to taste

Equipment

  • Medium saucepan for the potatoes
  • Small saucepan for the eggs
  • Colander
  • Potato masher
  • Medium saucepan for the béchamel
  • Whisk
  • Mixing bowl
  • Rubber spatula or wooden spoon
  • 2-quart or 2-litre baking dish
  • Small knife

Method
 

  1. Cook the eggs

    Place the eggs in a saucepan and cover them with cold water.
    Bring the water to a boil, then remove the saucepan from the heat, cover it and let the eggs stand for 10 to 12 minutes.
    Transfer the eggs to a bowl of cold water. Once cool enough to handle, peel them and cut them into slices. Set aside.

  2. Prepare the potatoes

    Peel the potatoes and cut them into evenly sized pieces. Place them in a large saucepan and cover with cold, lightly salted water.
    Bring to a boil, then reduce the heat and simmer for approximately 15 minutes, or until the potatoes are completely tender when pierced with a fork.
    Drain them thoroughly and return them to the warm saucepan for one minute to allow any remaining moisture to evaporate.
    Mash the potatoes until smooth.

  3. Make the béchamel

    While the potatoes are cooking, melt ¼ cup of butter in a medium saucepan over medium heat.
    Sprinkle in the flour and whisk continuously for approximately 30 seconds. The mixture should be smooth and lightly bubbling, but it should not brown.
    Gradually add the warm milk, whisking constantly to prevent lumps.
    Continue cooking and stirring until the sauce thickens enough to lightly coat the back of a spoon, approximately 5 to 7 minutes.
    Season with the nutmeg powder, the salt and pepper, then remove the sauce from the heat.

  4. Finish the mashed potatoes

    Preheat the oven to 350°F (180°C). Lightly butter a 2-quart or 2-litre baking dish.
    Place the mashed potatoes in a large bowl. Add the melted butter, warm milk, parsley, salt and pepper.
    Mix until smooth and evenly combined. Taste and adjust the seasoning if necessary.

  5. Assemble the casserole

    Spread half of the mashed potato mixture evenly over the bottom of the prepared baking dish.
    Arrange the sliced hard-boiled eggs over the potatoes, slightly overlapping them if necessary.
    Pour the béchamel sauce evenly over the eggs.
    Carefully spoon the remaining mashed potatoes over the sauce. Gently spread them to cover the surface without disturbing the layers underneath.
    For a more rustic finish, use the back of a spoon to create a few shallow swirls or ridges on top.

  6. Bake

    Bake uncovered for 30 minutes, or until the casserole is hot throughout and the edges are beginning to bubble.
    If you would like a more golden surface, place the dish under the broiler for 2 to 3 minutes at the end of cooking. Watch it closely so that the potatoes do not burn.
    Allow the casserole to rest for 5 to 10 minutes before serving.

Notes

A Small Note Before You Begin

The mashed potatoes should be soft enough to spread, but not loose or watery. The exact amount of milk needed can vary depending on the variety of potato used.
Begin with most of the milk and add the remainder only if the potatoes seem too firm. Keeping the purée relatively thick will help the finished casserole hold its layers when served.

Tips for the Best Texture

  • Drain the potatoes thoroughly before mashing them. Excess water can make the casserole loose.
  • Warm the milk before adding it to both the potatoes and the béchamel.
  • Slice the eggs only after they have cooled so they remain neat and do not crumble.
  • Season each component separately. Potatoes, eggs and white sauce are all mild, so proper seasoning makes an important difference.
  • Let the casserole rest briefly after baking. It will still be creamy, but the portions will hold together more easily.