To me, this is the perfect brunch meal, because it can be made the night before.
Bacon, Mushroom & Potato Strata
Serves 6 to 8
4 large fingerling potatoes
6 slices thick-cut bacon, coarsely chopped
1 cup thinly sliced cremini mushrooms
1 Tbs minced garlic
Salt and freshly ground pepper
5 large eggs
2 cups heavy cream
2 Tbs grated Parmigiano-Regiano cheese
1 Tbs Dijon mustard
2 tsp extra-virgin olive oil
1 tsp chopped thyme leaves
¼ tsp red-pepper flakes
3 cups cubed French bread, crust removed
4 scallions, white and light green parts only, thinly sliced
2 oz Taleggio cheese, cut into small cubes
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.
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.
In a large bowl, whisk the eggs with the cream, Parmigiano-Reggiano, mustard, olive oil, thyme and red pepper flakes. Fold in the bread, potatoes, scallions, Taleggio and the bacon-mushroom mixture.
Line the bottom of a 9-inch spring-form 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.