Idaho® Potato, Rosemary and Asiago Cheese Strata
- 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 ¼-in.-thick slices (or use two smaller loaves)
- 1 ½ cups shredded Asiago cheese
- Preheat oven to 350˚F. Coat sides and bottom of 8x8-in. baking dish or casserole dish with 2 tablespoons butter. Reserve. Have ready a large, shallow roasting pan.
- 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.
- In large mixing bowl, whisk together milk, cream, eggs, salt and pepper to form custard. Reserve.
- 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.
- Cover and refrigerate for at least 15 minutes (and up to 24 hours), allowing bread slices to soak in custard mixture.
- 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.
- Carefully remove strata from pan by inverting onto a 10-in. plate. Invert again before slicing and serving.