☰ menu   

Shredded Potato, Pancetta, and Stinky Cheese Breakfast Casserole

Shredded Potato, Pancetta, and Stinky Cheese Breakfast Casserole

Rebecca Haley-Park
Prepare this casserole the night before and bake in the morning—perfect for entertaining.
Servings 10


  • Olive oil for greasing dish
  • 1 pound diced pancetta
  • 4 shallots chopped
  • 3 cloves garlic chopped
  • 12 large eggs
  • 1 cup sour cream
  • 3 cups raw grated potatoes excess moisture squeezed out (about 2 russet potatoes)
  • 1 cup grated raclette cheese divided
  • 4 ounces soft-ripened washed-rind cheese chopped and divided
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • Chopped chives to garnish


  • ►Heat oven to 350°F. Grease a 9-inch-by-13-inch casserole dish with olive oil and set aside.
  • ►Add pancetta to a large skillet over medium heat and cook until rendered and crisp, about 10 to 15 minutes. Remove pancetta from skillet with a slotted spoon and pour off all but 2 tablespoons fat. Add shallots and cook until translucent, about 5 minutes. Add garlic and cook an additional 2 minutes.
  • ►Meanwhile, whisk together eggs and sour cream. Stir in shallot-garlic mixture, shredded potatoes, half the raclette, and half the soft-ripened cheese. Reserve one quarter of pancetta and add remainder to egg mixture along with the salt and pepper.
  • ►Pour egg mixture into baking dish and top with remaining raclette and soft-ripened cheese. Bake 20 minutes, then add remaining pancetta. Bake 20 more minutes, or until eggs are firm and edges are golden brown. Serve warm.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

Leave a Reply