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Shredded Potato, Pancetta, and Stinky Cheese Breakfast Casserole

Shredded Potato, Pancetta, and Stinky Cheese Breakfast Casserole
Serves 10
Prepare this casserole the night before and bake in the morning—perfect for entertaining.
  1. Olive oil, for greasing dish
  2. 1 pound diced pancetta
  3. 4 shallots, chopped
  4. 3 cloves garlic, chopped
  5. 12 large eggs
  6. 1 cup sour cream
  7. 3 cups raw grated potatoes, excess moisture squeezed out (about 2 russet potatoes)
  8. 1 cup grated raclette cheese, divided
  9. 4 ounces soft-ripened washed-rind cheese, chopped and divided
  10. 1 teaspoon sea salt
  11. 1 teaspoon black pepper
  12. Chopped chives, to garnish
  1. ►Heat oven to 350°F. Grease a 9-inch-by-13-inch casserole dish with olive oil and set aside.
  2. ►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.
  3. ►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.
  4. ►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.
culture: the word on cheese https://culturecheesemag.com/

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.

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