Best Potato Rosemary Bread Strata With Asparagus And Gruyere Recipes

FARMER'S STRATA

Steps:

• In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain. , In a greased 13x9-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. , In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. , Preheat oven to 325°. Remove from refrigerator 30 minutes before baking. Bake, uncovered, until a knife inserted in the center comes out clean, 65-70 minutes.

ROSEMARY GARLIC POTATO BREAD

Steps:

• 1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
• 2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
• 3. Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
• 4. Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
• 5. Preheat the oven to 400°F.
• 6. Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!

SOURDOUGH ROSEMARY POTATO BREAD

Steps:

• Combine the first four ingredients in a large non-metal bowl and blend well.
• Cover and let stand overnight till light and bubbly.
• Do not skip this step!
• Add the next 5 ingredients and 3 c flour.
• Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
• Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
• Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
• Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
• Let rise till doubled.
• Just before baking slash the tops with a sharp knife 4-5 times.
• Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.

ROSEMARY-GARLIC POTATO BREAD

Steps:

• Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
• In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
• Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
• Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
• Preheat the oven to 400 degrees F.
• Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
• Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!
• You should know how to roast garlic - it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it - just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it - it'll smell awful and burnt. Throw that crap away and start over.

SKILLET STRATA WITH ASPARAGUS AND BOURSIN

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees.
• Toss asparagus with 2 tablespoons water in microwave-safe bowl.
• Cover with plastic wrap and microwave on high power until crisp-tender, about 2 minutes. Drain.
• Whisk eggs, milk, and 1/4 teaspoon pepper together in large bowl.
• Melt butter in large nonstick ovensafe skillet over medium-high heat.
• When butter foams, swirl to coat skillet and add onion and 1/2 teaspoon salt.
• Cook until onion is soft, about 3 minutes.
• Toast the bread so that it better absorbs the egg mixture and also deepens the bread's flavor.
• Add bread and cook, stirring frequently, until bread and onion are lightly browned, about 3 minutes. Be careful not to brown the onions too quickly--they will continue to brown as they cook with the bread.
• Off heat, stir in asparagus and egg mixture until well incorporated.
• Scatter cheese on top and bake until top is puffed and edges have pulled away from sides of pan, 15 to 20 minutes.
• Serve.

ROSEMARY POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. Brush the sides of a 9x13 inch dish with the melted butter. Pour the cream into a large bowl. Slice the potatoes into 1/4 inch slices preferably with a mandolin or food processor and place them in the cream as you slice them.
• Remove half of the potatoes from the cream and layer them in a prepared pan. Sprinkle with the garlic, half of the gruyere cheese and all of the rosemary. Season the top lightly with season salt and pepper. Layer with the rest of potatoes and top with the remaining cheese.
• Place the dish on a baking sheet and place it in the oven. Bake until the top is golden brown and the potatoes are tender about one hour.

ASPARAGUS & CHEESE STRATA

Steps:

• Grease a 9-inch square baking dish.
• In a large bowl, stir together bread cubes, asparagus, 1 cup shredded cheese and the cilantro or parsley, if using.
• In a small bowl, beat together eggs, milk and salt.
• Add to bread cube mixture and stir to combine.
• Transfer to greased baking dish; top with remaining 1/2 cup cheese.
• Wrap tightly and refrigerate until ready to bake--several hours or overnight.
• Preheat oven to 350 degrees.
• Uncover baking dish and place on rimmed baking sheet.
• Bake until golden brown and a knife inserted into the center comes out clean, 50 to 60 minutes.
• Cut strata into 6 rectangles and serve with sour cream.

POTATO ROSEMARY BREAD STRATA WITH ASPARAGUS AND GRUYERE

Steps:

• Preheat oven to 375 degrees.Spray bottom and sides of a 13" x 9" x 2" glass baking dish with cooking spray. Place half of the bread cubes in the bottom of the dish. Bring a medium pot of salted water to a boil. Add asparagus and cook until just tender - about 3-4 minutes. Drain and rinse under cool water.
• In a large mixing bowl, whisk together the eggs, milk, salt and pepper.
• In a small mixing bowl, combine cheeses. Add chives and parsley and then gently mix.
• Place half of the asparagus on top of the bread cubes, then half of the cheese mixture.
• Then put half of the egg mixture on top.
• Repeat with remaining bread, asparagus, cheese mixture and egg mixture.
• Make sure the bread cubes are mostly submerged in the egg mixture. If not, press them down.
• For best results, let mixture rest for 15 minutes before cooking so the bread can absorb the egg.
• Place glass baking dish on a baking sheet into the preheated oven.
• Bake 35-40 minutes, until browned and puffed.