Idaho Potato Commission

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.