Prep Time: 20 Min.
Cook Time: 70 Min.
Chill Time: 15 Min.
What you need:
* 2 Tbsp. salted butter * 3 medium Idaho® russet potatoes * 1 Tbsp. fresh rosemary leaves * 2 c. whole milk * 1 c. whipping cream * 3 large eggs * pinch salt * pinch cracked black pepper * 1 loaf (18 oz.) Asiago bread, cut into 1/4-in.-thick slices (or use two smaller loaves) * 1-1/2 c. shredded Asiago cheese
What to do:
1. Preheat oven to 350°F. Coat sides and bottom of 8×8-in. baking dish or casserole dish with 2 Tbsp. 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 min. 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. Continue to build strata for as many layers as dish allows, then pour custard mixture over top. 5. Cover and refrigerate for at least 15 min. (and up to 24 hr), allowing bread slices to soak in custard mixture. 6. 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, 35-45 min. Remove from oven; set aside to cool for 15 min. Carefully remove strata from pan by inverting onto a 10-in. plate. Invert again before slicing and serving.
* Recipe courtesy of Tom Gumpel, Vice President of Bakery Development, Panera Bread/St. Louis Bread Company, Richmond Heights, MO.