Breakfast Strata with Potatoes, Rosemary, and Fontina

Name: Breakfast Strata with Potatoes, Rosemary, and Fontina
Yield: Serves 6 (Makes one 8 x 8-inch strata)
Ingredients: 8 - 10 slices, supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces); 5 tablespoons, unsalted butter, softened; 2 teaspoons, Salt; 12 ounces, new potatoes (about 2 medium), cut into 1/2-inch cubes; 3 , medium shallots, minced (about 1/3 cup); 2 medium cloves, garlic, minced or pressed through garlic press; 1 1/2 teaspoons, minced fresh rosemary; 1/2 cup, medium-dry white wine, such as Sauvignon Blanc; 6 ounces, fontina cheese, grated (about 1 1/2 cups); 6 , large eggs; 1 3/4 cups, half-and-half; 2 tablespoons, minced fresh parsley leaves

13 comments

Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV

The right blend of four staple ingredients—bread, eggs, cheese, and cream—produces a savory breakfast casserole that's simple and satisfying.

SERVES6 (Makes one 8 x 8-inch strata)

TIME3 hours, plus 1 hour chilling and 20 minutes standing

Breakfast Strata with Potatoes, Rosemary, and Fontina

WHY THIS RECIPE WORKS

When developing our breakfast strata recipe, we found that buttering whole, dried bread slices gave the dish good texture and richness. Carefully selecting and then sautéing just a few complementary ingredients for the filling removed exces...

This is a members' feature.