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Bacon, Mushroom and Potato Strata

by Jason Barwikowski, Olympic Provisions
springbreakfastsavorybrunchmake-aheadseasonal
Yield: 6 to 8 servings

Ingredients

produce
  • 1 cupcremini mushrooms(thinly sliced)
  • 4scallions(white and light green parts only, thinly sliced)
  • 4fingerling potatoes
  • 1 teaspoonthyme leaves(chopped)
  • 1 tablespoongarlic(minced)
protein
  • 6 slicesbacon(coarsely chopped)
  • 5eggs
dairy
  • 2 ouncesTaleggio cheese(cut into small cubes)
  • 2 cupsheavy cream
  • 2 tablespoonsParmigiano-Reggiano cheese(grated)
grain
  • 3 cupsFrench bread(cubed, crust removed)
pantry staple
  • 1 tablespoonDijon mustard
  • 2 teaspoonsextra-virgin olive oil
  • 1/4 teaspoonpiment d'espelette or red-pepper flakes
other
  • salt and freshly ground pepper

Instructions

  1. Preheat the oven to 325˚. Place the potatoes in a saucepan, cover with water and bring to a boil. Cook the potatoes until just tender, about 4 minutes. Drain and cut the potatoes into ¼-inch-thick coins.
  2. In a large skillet (preferably cast iron), slowly cook the bacon over medium heat, until most of the fat has rendered and the meat begins to crisp, about 5 minutes. Drain all but 1 teaspoon of the fat and add the mushrooms and garlic. Cook over medium heat, stirring occasionally, until the mushrooms release their juices and the liquid reduces, about 3 minutes. Season with salt and pepper. Remove the mixture from the heat and let cool slightly.
  3. In a large bowl, whisk the eggs with the cream, Parmigiano-Reggiano, mustard, olive oil, thyme and piment d'espelette. Fold in the bread, potatoes, scallions, Taleggio and the bacon-mushroom mixture.
  4. Line the bottom of a 9-inch springform pan with parchment paper and oil the paper. Pour the strata mixture into the pan and bake until the eggs are set and the crust is golden, about 35 minutes, then broil until browned on top, about 5 minutes. Let cool slightly, then unmold the strata, slice into wedges and serve.