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–+ servings

Smoked Salmon and Potato Brunch Casserole

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
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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 11x7-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.