Spring Potato Strata
Savor the vibrant flavors of the season with this Spring Potato Strata, a comforting, layered casserole that celebrates fresh vegetables and creamy goodness. Perfect for brunch or a light dinner, this dish combines tender yellow potatoes, crisp asparagus, and sweet leeks sautéed with baby spinach, all nestled between cubes of rustic bread and melted Gruyère cheese. A rich, herbed custard made with eggs, milk, cream, and fresh thyme ties it all together, creating a golden, puffed delight that’s as visually stunning as it is delicious. Ready in just over an hour, this make-ahead-friendly dish is the epitome of springtime elegance—ideal for any occasion. Keywords: Spring Potato Strata, vegetable strata recipe, fluffy egg casserole, seasonal brunch recipes.
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Recipe Information
Ingredients
- 500 g yellow potatoes
- 200 g asparagus
- 2 medium leeks
- 150 g baby spinach
- 120 g grated Gruyère cheese
- 6 eggs
- 250 ml whole milk
- 100 ml heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tsp fresh thyme
- 2 garlic cloves
- 4 slices day-old rustic bread
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or a similar-sized casserole dish with olive oil.
Bring a large pot of salted water to a boil. Peel and slice the potatoes into 1/4-inch thick rounds, then blanch them in the boiling water for 5 minutes until just tender. Drain and set aside.
Trim the woody ends off the asparagus and chop the stalks into 2-inch pieces. Thinly slice the leeks and rinse them thoroughly to remove grit. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the leeks and garlic, cooking until softened (about 4-5 minutes). Add the asparagus and sauté for another 3 minutes. Stir in the baby spinach and cook briefly until wilted. Season the mixture with half of the salt and pepper. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, remaining salt, black pepper, and fresh thyme to create the custard base.
Cut the day-old bread into small cubes and layer the bottom of the prepared baking dish with half of the bread cubes. Arrange half of the blanched potatoes and half of the vegetable mixture on top. Sprinkle evenly with half of the grated Gruyère cheese.
Repeat the layering process with the remaining bread, potatoes, vegetables, and Gruyère cheese. Pour the egg custard evenly over the entire dish, ensuring it soaks into the bread and layers.
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the strata is golden brown and puffed in the center.
Let the strata cool for 5-10 minutes before slicing and serving. Enjoy your Spring Potato Strata warm or at room temperature!
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1367 mg | 456% | |
| Sodium | 4513 mg | 196% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 31.2 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1891 mg | 145% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3770 mg | 80% | |
*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.
