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.
Grease a 9x13 baking dish with 1 tablespoon softened butter. 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.
24 ounces red potatoes
In a large skillet, melt the remaining butter (3 tablespoons) over medium-high heat. Add fork-tender potatoes, stirring to coat in the butter, then saute for 10-12 minutes until golden brown. Stir infrequently to encourage browning.
Reduce heat to medium, stir in chopped shallot; cook for 2 minutes. Then add garlic, rosemary, and thyme and season with salt and pepper, to taste. Cook for an additional 2 minutes, then transfer this potato mixture to a separate mixing bowl.
Return the empty skillet to heat and slowly pour in the wine to deglaze the pan. Bring to a simmer over medium heat until the liquid is reduced by about half. Remove from heat and let cool.
¾ cup dry white wine
Meanwhile, whisk together eggs, half-and-half, salt, pepper, parsley. Whisk in the wine reduction once its cool enough.
8 large eggs, 2 cups half-and-half, 1 teaspoon fine sea salt, ½ teaspoon freshly ground black pepper, 2 Tablespoons fresh parsley
In the 9x13 baking dish, place about 5 bread slices in a single layer, cutting to fit as needed. Layer half of the potato mixture on top of the bread, and about 4 ounces (1/3 of the total amount) of cubed fontina. Place another layer of bread on top, with the remaining potatoes, and then an additional 4 ounces of cheese. Reserve the remaining cheese for later. Pour egg mixture over the layers evenly.
10-12 slices Italian bread or sourdough, 12 ounces fontina cheese
Cover the strata with plastic wrap, pressing it flush against the top. Place in fridge overnight. For best results, weigh down the top of the strata with items in your fridge (boxes of stock work great, or leftover containers).
The next morning, before baking, bring the strata to room temperature for about 20-30 minutes. Preheat oven to 325°F. Remove plastic wrap and sprinkle the remaining fontina and parmesan cheese on the top of the strata. Bake uncovered for 65-70 minutes until golden brown.
¼ cup shredded parmesan cheese*
Let the strata rest and set up for at least 5-10 minutes before serving. Store any leftovers in the fridge, covered or transferred to an airtight container. Reheat in the microwave or oven.
Notes
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.
*Look for cheese specifically labeled vegetarian, if needed.