Breakfast Strata with Potatoes, Rosemary, and Fontina

Name: Breakfast Strata with Potatoes, Rosemary, and Fontina
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

Main Courses
Vegetables
Eggs
Cheese
Vegetarian
Make Ahead
Breakfast & Brunch
Easter

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.

SERVES 6 (Makes one 8 x 8-inch strata)

TIME 3 hours, plus 1 hour chilling and 20 minutes standing

Breakfast Strata with Potatoes, Rosemary, and Fontina

Why This Recipe Works

This is a members' feature.