FORK IN THE KITCHEN

Overnight Vegetarian Breakfast Strata with Potatoes & Fontina

Rich, savory vegetarian breakfast strata is layered with thick Italian bread, crispy potatoes, warm herbs and lots of fontina cheese! Baked in a creamy egg base, it's a crowd favorite for weekend brunch or special holiday breakfasts.

INGREDIENTS

- Butter - Shallot - Garlic - Rosemary - Thyme - Parsley - Eggs - Half and Half - Fontina - Italian or Sourdough Bread

1

Boil potatoes until fork-tender, then saute in a skillet until golden brown.

2

Add the aromatics and saute until tender.

3

Remove the potato mixture, then deglaze the pan with white wine (or stock).

4

Layer dried-out bread on the bottom of a 9x13 pan.

5

Add half of the potato mixture.

6

Add fontina cheese, and continue this layering one more time.

7

Pour in the egg mixture, then cover with plastic wrap and place in the fridge overnight.

8

The next day, unwrap, and add the remaining cheese.

9

Bake at 325F for 60-70 minutes until golden brown.

Super savory, everyone will love this make-ahead brunch!

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