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Idaho® Potato, Rosemary and Asiago Cheese Strata

 

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Idaho® Potato, Rosemary and Asiago Cheese Strata
 

 

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Recipe

Idaho® Potato, Rosemary and Asiago Cheese Strata

Recipe courtesy of Tom Gumpel Vice President of Bakery Development, Panera Bread/St. Louis Bread Company, Richmond Heights, Mo.

Times

  • Prep Time : 15 min
  • Cook Time : 1 hour, 5 min
  • Ready Time : 1 hour, 20 min

Servings

Ingredients

  • 2 tablespoons salted butter
  • 3 medium Idaho® russet potatoes
  • 1 tablespoon fresh rosemary leaves
  • 2 cups Whole milk
  • 1 cup whipping cream
  • 3 large eggs
  • pinch salt
  • Pinch cracked black pepper
  • 1 loaf (18 ounces) Asiago bread, cut into 1/4-in.-thick slices (or use two smaller loaves)
  • 1 1/2 cups shredded Asiago cheese

Directions

Preparation

1 Preheat oven to 350°F. Coat sides and bottom of 8×8-in. baking dish or casserole dish with 2 tablespoons butter. Reserve. Have ready a large, shallow roasting pan.
2 Wash and peel potatoes. Pat dry. Cut into 1-in. cubes. In large bowl, combine potatoes, olive oil and rosemary leaves. Stir until evenly coated. Spread potatoes in roasting pan; bake until fork-tender, about 25 minutes. Remove from oven; cool.
3 In large mixing bowl, whisk together milk, cream, eggs, salt and pepper to form custard. Reserve.
4 To assemble strata, cover bottom of buttered baking dish or casserole with Asiago bread slices. Sprinkle with generous amount of Asiago cheese. Evenly distribute some of roasted-potato mixture onto cheese. Cover with another layer of bread slices; repeat.
5 Continue to build strata for as many layers as dish allows, then pour custard mixture over top.
6 Cover and refrigerate for at least 15 minutes (and up to 24 hours), allowing bread slices to soak in custard mixture.
7 Place strata pan on baking sheet to catch drippings. Bake in center of preheated oven until custard is golden-brown and rises slightly from the pan, 35 to 45 minutes. Remove from oven; set aside to cool for 15 minutes.
8 Carefully remove strata from pan by inverting onto a 10-in. plate. Invert again before slicing and serving.

Special instructions

Recipe courtesy of Tom Gumpel Vice President of Bakery Development, Panera Bread/St. Louis Bread Company, Richmond Heights, Mo.

Source: Idaho Potato Commission

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