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Smoked Salmon and Potato Brunch Casserole

 

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Smoked Salmon and Potato Brunch Casserole
 

 

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Recipe

Smoked Salmon and Potato Brunch Casserole

Times

  • Prep Time : 25 min
  • Cook Time : 30 min
  • Ready Time : 55 min

Servings

6 - 8 servings s

Ingredients

  • 2 :cups (lightly packed) 1/2-inch cubes French baguette with crusts
  • 2 :tablespoons (1/4 stick) butter
  • 2 :tablespoons vegetable oil
  • 1 :pound russet potatoes, peeled, cut into 1/2-inch cubes
  • 1/2 :cup finely chopped shallots
  • 1/2 :pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces
  • 3 :tablespoons minced fresh chives
  • 2 :teaspoons minced fresh dill
  • 4 :large eggs
  • 1 :cup half and half
  • 3 :tablespoons sour cream
  • 1 :teaspoon Dijon mustard
  • 1/2 :teaspoon salt
  • 1/4 :teaspoon ground black pepper
  • Additional:sour cream
  • :Capers
  • Fresh:dill sprigs

Directions

Preparation

  1. Preheat oven to 400.
  2. Arrange bread on rimmed baking sheet.
  3. Bake until pale golden, about 5 minutes, then cool.
  4. Butter 11×7-inch glass baking dish.
  5. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat.
  6. Add potatoes.
  7. Stir to coat and arrange in single layer.
  8. Cover and cook until potatoes are almost tender, about 8 minutes.
  9. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes.
  10. Add shallots and saute until soft, about 2 minutes.
  11. Remove from heat.
  12. Gently mix in bread, salmon, chives, and minced dill.
  13. Transfer mixture to prepared dish.
  14. Whisk eggs and next 5 ingredients in medium bowl to blend well.
  15. Pour custard over potato mixture in dish.
  16. Let stand 15 minutes, occasionally pressing bread into custard.(Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
  17. Preheat oven to 350.
  18. Bake uncovered, until custard is set, about 30 minutes.
  19. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.

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