Winter Breakfast Strata with Fontina with spoon by Fork in the Kitchen

Winter Breakfast Strata with Fontina

  • Author: Becca | Fork in the Kitchen
  • Prep Time: 25 minutes (plus overnight chill)
  • Cook Time: 65 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings 1x


A rich, savory strata layered with thick Italian bread, crispy potatoes, warm herbs – rosemary, thyme, parsley – and lots of fontina cheese! Baked in a creamy egg base, it’s sure to be a hit for brunch!



  • 1012 slices of thick Italian bread, dried out or see notes
  • 4 TBSP butter, divided
  • 24 oz. red potatoes, 1/2 inch dice
  • 2 large shallot bulbs (usually 4 cloves when peeled), chopped
  • 6 garlic cloves, finely chopped
  • 2 TBSP fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, chopped
  • 3/4 c. dry white wine
  • 7 eggs
  • 2 cups half-and-half
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon pepper, or to taste
  • 2 TBSP fresh parsley, chopped
  • 2 1/4 cup (~12 oz.) fontina cheese, cut into small cubes
  • 1/4 cup shredded parmesan cheese


  1. Take 1 TBSP butter and grease a 9×13 baking dish. Bring a large stockpot of salted water with diced potatoes to a boil; cook for about 4 minutes, until potatoes are easily pierced with a fork. Drain and set aside.
  2. In a large skillet, melt remaining butter (3 TBSP) over medium-high heat. Add potatoes and cook for 8-10 minutes until golden brown. Stir infrequently to encourage browning. Add chopped shallots, stir together and cook for an additional 2 minutes. Add garlic, rosemary, and thyme to skillet, season with salt and pepper to taste. Cook for an additional 2 minutes and transfer potato mixture to a bowl.
  3. Return skillet to heat and slowly pour wine into the skillet to deglaze. Simmer wine over medium heat until it is reduced by half. Remove from heat and let cool.
  4. Meanwhile, whisk together eggs, half-and-half, salt, pepper, parsley, and cooled wine reduction.
  5. In the baking dish, place half of the bread in a single layer, cutting to fit as needed. Layer half of the potato mixture on top of the bread, and 3/4 cup of the cheese. Place another layer of bread on top, with the remaining potatoes, and then an additional 3/4 cup cheese. Reserve the remaining cheese. Pour egg mixture over the layers evenly.
  6. Cover baking dish with plastic wrap, flush against the top. Place in fridge overnight. I recommend weighing down the top with items in your fridge (boxes of stock work great, or leftover containers).
  7. Before baking, bring the strata to room temperature for 20ish minutes. Preheat oven to 325°F. Add remaining fontina and parmesan cheese to the top of strata and bake (uncovered) for 65-70 minutes until golden brown. Let rest a few minutes before serving.
  8. Store any leftovers in the fridge; reheat in microwave or oven.


If your bread is fresh, place in a single layer on a baking sheet and dry it out in the oven at 200°F for approximately 30 minutes, flipping halfway through.

If you’re using dried herbs, halve the amount.

This recipe is adapted from The Cookbook Critic

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: breakfast, winter, christmas, thanksgiving, brunch, vegetarian

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