Smoked Salmon and Potato Brunch Casserole
Servings
6 Servings
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
Instructions
- Preheat oven to 400℉.
- Arrange bread on rimmed baking sheet.
- Bake until pale golden, about 5 minutes, then cool.
- Butter an 11×7-inch glass baking dish.
- Melt 2 tablespoons butter with oil in a heavy large skillet over medium-low heat.
- Add potatoes.
- Stir to coat and arrange in a single layer.
- Cover and cook until potatoes are almost tender, about 8 minutes.
- Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes.
- Add shallots and saute until soft, about 2 minutes.
- Remove from heat.
- Gently mix in bread, salmon, chives, and minced dill.
- Transfer mixture to prepared dish.
- Whisk eggs and next 5 ingredients in medium bowl to blend well.
- Pour custard over potato mixture in dish.
- 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.)
- Preheat oven to 350℉.
- Bake uncovered, until custard is set, about 30 minutes.
- Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.
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