CHRISTMAS BREAKFAST CASSEROLE WITH SMOKED SALMON AND POTATOES

Makes 6 servings

Virginia Wood

OUR TRADITIONAL CHRISTMAS BRUNCH. SERVE WITH BUTTERSCOTCH BAKED PEARS AND CRANBERRY ORANGE JUICE COOLER.

ingredients

2 CUPS (LIGHTLY PACKED) 1/2-INCH CUBED FRENCH BAGUETTE WITH CRUSTS
2 TABLESPOONS BUTTER
2 TABLESPOONS VEGETABLE OIL
1 POUND RUSSET POTATOES, PEELED, CUT INTO 1/2-INCH CUBES
1/2 CUP SHALLOTS, FINELY CHOPPED
1/2 POUND HOT-SMOKED SALMON FILLETS, SKINNED, FLAKED & CUT INTO BITE-SIZE PIECES
3 TABLESPOONS FRESH CHIVES, MINCED
2 TEASPOONS FRESH DILL, MINCED
5 LARGE EGGS
1 1/4 CUPS HALF AND HALF
4 TABLESPOONS SOUR CREAM
1 HEAPING TEASPOON DIJON MUSTARD
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
1 TABLESPOON CAPERS
ADDITIONAL SOUR CREAM, CAPERS & DILL

1
PREHEAT OVEN TO 400°. ARRANGE BREAD ON BAKING SHEET. BAKE UNTIL PALE GOLDEN, ABOUT 5 MINUTES, COOL.
2
BUTTER 11“x7” GLASS BAKING DISH.
3
MELT 2 TABLESPOONS BUTTER WITH OIL IN LARGE SKILLET OVER MEDIUM-LOW HEAT. ADD POTATOES. STIR TO COAT & ARRANGE IN SINGLE LAYER. COVER & COOK UNTIL POTATOES ARE ALMOST TENDER, ABOUT 8 MINUTES. UNCOVER; INCREASE HEAT TO MEDIUM-HIGH, & COOK UNTIL POTATOES ARE LIGHTLY BROWNED & TENDER, STIRRING OCCASIONALLY, ABOUT 5 MINUTES.
4
ADD SHALLOTS & SAUTE UNTIL SOFT, ABOUT 2 MINUTES. REMOVE FROM HEAT. GENTLY MIX IN BREAD, SALMON, CHIVES, & MINCED DILL.
5
TRANSFER MIXTURE TO PREPARED DISH. WHISK EGGS & NEXT 6 INGREDIENTS IN A MEDIUM BOWL. POUR CUSTARD OVER POTATO MIXTURE. LET STAND 15 MINUTES, PRESSING BREAD INTO CUSTARD.
6
(CAN BE MADE 1 DAY AHEAD. COVER; CHILL. LET STAND AT ROOM TEMPERATURE 30 MINUTES BEFORE BAKING.)
7
PREHEAT OVEN TO 350°. BAKE CASSEROLE UNCOVERED, UNTIL CUSTARD IS SET, ABOUT 30 MINUTES.
8
CUT INTO SQUARES & TOP WITH ADDITIONAL SOUR CREAM, CAPERS, & DILL SPRIGS.