Breakfast Strata with potatoes, rosemary, and fontina |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ingredients:
10 slice(s) french bread 1/2 in thick (or italian) |
5 tablespoon(s) unsalted butter softened |
12 ounce(s) new potatoes (2 medium) cut into 1/2 in cubes |
3 medium shallots (1/3 cup) minced |
2 medium cloves of garlic minced or pressed |
1 1/2 teaspoon(s) fresh rosemary minced |
1/2 cup(s) medium dry white wine - sauvignon blanc |
6 ounce(s) fontina cheese (1-1/2 cup) grated |
6 large eggs |
1-3/4 cup(s) half-and-half |
2 tablespoon(s) fresh parsley leaves minced |
Directions:
1. To weigh down the assembled strata, we found that two 1-lb boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gal.sized zip-lock bag filled with about 2 pounds of sugar or rice also works. This recipe doubles easily, use a 9 x 13 in baking dish greased with only 1-1/2 tbls butter and increase the baking time as directed in step 4. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby.
2. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry). When cooled, butter slices on one side with 2 tablespoons butter; set aside.
3. Bring 1 quart water to boil in medium saucepan over medium-high heat; add 1 teaspoon salt and boil potatoes until just tender when pierced with tip of paring knife, about 4 min., drain potatoes.
4. Heat 2 tbls butter in med. nonstick skillet over med. heat and cook potatoes until just beginning to brown, about 10 min. Add shallots and cook, stirring frequently, until softened and translucent, about 1 min. longer, add garlic and rosemary and cook until fragant, about 2 minutes longer. Transfer mixture to medium bowl; season to taste with salt and pepper and set aside. Add wine to skillet, increase heat to med.-high, and simmer until reduced to 1/4 cup, 2 to 3 min.; set aside
5. Butter 8-in. square baking dish with remaining 1 tablespoon butter, arrange half buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of potato mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining potato mixture and another 1/2 cup cheese evenly over bread. Whisk eggs and parsley in med. bowl until combined; whisk in reduced wine, half-and-half, 1 tsp salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.
6. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 70 minutes for doubled recipe). Cool on wire rack 5 min., serve
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