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!
- 10-12 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
- 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.
- 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.
- 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.
- Meanwhile, whisk together eggs, half-and-half, salt, pepper, parsley, and cooled wine reduction.
- 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.
- 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).
- 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.
- 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.
Keywords: breakfast, winter, christmas, thanksgiving, brunch, vegetarian