Potato Strata with Spinach Sausage and Goat Cheese
Indulge in the comforting layers of this Potato Strata with Spinach, Sausage, and Goat Cheese, a hearty and satisfying dish that's perfect for breakfast, brunch, or dinner. Velvety russet potatoes are interwoven with savory ground sausage, vibrant baby spinach, and the creamy tang of goat cheese—each layer infused with a rich custard of eggs, heavy cream, and a hint of nutmeg. Topped with melted Gruyere cheese for a golden-crusted finish, this baked strata is as luxurious as it is easy to prepare. Serve it warm, garnished with fresh green onions, and enjoy the perfect balance of flavors and textures in every bite. Ideal for feeding a crowd or as a make-ahead dish, this strata is sure to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 pound Ground sausage
- 3 cloves Garlic
- 6 cups Baby spinach
- 6 large Eggs
- 1.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 4 ounces Goat cheese
- 1 cup Shredded Gruyere cheese
- 3 stalks Green onions
Instructions
Peel and thinly slice the russet potatoes into 1/8-inch rounds. Place them in a large pot of salted water and bring to a boil. Cook for 5 minutes, or until just tender. Drain and set aside to cool.
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of olive oil and set aside.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7-8 minutes.
Mince the garlic cloves and add them to the skillet. Cook for 1-2 minutes until fragrant.
Add the baby spinach to the skillet in batches, cooking until wilted. Season lightly with a pinch of salt and pepper. Remove the skillet from the heat and set aside.
In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.
Layer one-third of the potato slices on the bottom of the prepared baking dish. Top with half of the sausage and spinach mixture, then crumble one-third of the goat cheese over the top. Repeat the layers (potatoes, sausage mixture, goat cheese) one more time. Finish with a final layer of potatoes.
Pour the egg and cream mixture evenly over the layered ingredients. Gently press down on the layers with a spatula to ensure everything is evenly soaked.
Sprinkle the shredded Gruyere cheese over the top.
Bake in the preheated oven for 40-45 minutes, or until the strata is puffed, golden brown, and set in the center.
Remove from the oven and let rest for 10 minutes. Slice into portions and garnish with chopped green onions before serving.
Nutrition Facts
Calories |
5520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.8 g | 486% | |
| Saturated Fat | 175.1 g | 875% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2057 mg | 686% | |
| Sodium | 8309 mg | 361% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 16.9 g | ||
| Protein | 220.6 g | 441% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1878 mg | 144% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 7445 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
