SMOKED SALMON AND POTATO BREAKFAST CASSEROLE
Main Ingredient: SMOKED*SALMON*POTATO Cuisine: American
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
Fresh dill sprigs
Nutrition Factsper serving of Makes 6 servings.
Step 1Preheat oven to 400°F.
Step 2Arrange bread on a rimmed baking sheet.
Step 3Bake until pale golden, about 5 minutes, then cool.
Step 4Butter 11x7-inch glass baking dish.
Step 5Melt 2 tablespoons butter with oil in a heavy large skillet over medium-low heat.
Step 6Add potatoes.
Step 7Stir to coat and arrange in a single layer.
Step 8Cover and cook until potatoes are almost tender, about 8 minutes.
Step 9Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes.
Step 10Add shallots and sauté until soft, about 2 minutes.
Step 11Remove from heat.
Step 12Gently mix in bread, salmon, chives, and minced dill.
Step 13Transfer mixture to prepared dish.
Step 14Whisk eggs and next 5 ingredients in medium bowl to blend well.
Step 15Pour custard over potato mixture in dish.
Step 16Let stand 15 minutes, occasionally pressing bread into the custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
Step 17Preheat oven to 350°F.
Step 18Bake casserole, uncovered, until custard is set, about 30 minutes.
Step 19Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.