Breakfast / Brunch
Potato, Bacon & Leek Breakfast Casserole
Before the real festivities even begin, make brunch so decadent it’s its own celebration. With three different cheeses, bacon, and layers of potatoes, this robust breakfast casserole is a tough one to resist.
If there’s a time of the year to treat yourself, it has to be the holidays. Boursin, a rich, triple-cream cheese, adds a level of indulgence that alone makes eating this casserole feel like a special occasion. As a whole, this dish makes a brunch worth savoring.
Preparing the casserole does require a little foresight. Before starting on the rest of it — or even the night before — partially cook and chill the potatoes. Cooking them keeps them from turning brown before the casserole is assembled, and chilling makes them easier to slice.
Ingredients
FOR THE POTATOES, PARTIALLY COOK:
FOR THE FILLING, COOK:
FOR THE CHEESE SAUCE, SIMMER:
TOP:
To partially cook potatoes, place them in a large pot of salted water, bring to a boil, and cook 10–12 minutes. Transfer them to a bowl, cover, and refrigerate until cold.
Instructions
For the potatoes, partially cook potatoes, then chill thoroughly before thinly slicing them.
Preheat oven to 400°. Coat a 9-inch square baking dish with nonstick spray.
For the filling, cook bacon in a large skillet until crisp; drain on a paper-towel-lined plate. Discard all but 2 Tbsp. drippings.
Sauté leeks in drippings until soft, 5 minutes. Add bacon and wine; simmer 1 minute to reduce. Season filling with salt and black pepper.
For the cheese sauce, simmer milk, garlic, and bay leaf in a saucepan over medium-low heat. Whisk in cream and Boursin cheeses until smooth and thick, 5 minutes. Season sauce with nutmeg, cayenne, salt, and black pepper; remove garlic and bay leaf.
Coat bottom of prepared dish with ⅓ cup sauce; top with two slightly overlapping layers of potato slices.
Top potato slices with ⅓ cup sauce, ½ cup leek filling, and ¼ cup Swiss.
Repeat layering twice, starting and ending with a double layer of potatoes.
Spread ½ cup sauce over last potato layer and sprinkle with remaining Swiss. Cover dish with foil coated with nonstick spray and bake 45 minutes. Remove foil and bake casserole until brown on top, 15–20 minutes more. Let casserole stand 10 minutes before cutting.
Test partially cooked potatoes by piercing them with a knife. They should resist but not feel “crunchy.”
Whisk cream cheese and Boursin into the sauce, a little at a time, until smooth and incorporated.
Layer the ingredients in the dish, distributing them evenly so everything bakes consistently.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 541
% Daily Value*
Total Fat 32g 49%
Saturated Fat 19g 95%
Cholesterol 97mg 32%
Sodium 479mg 19%
Carbs 44g 14%
Fiber 3g 12%
Protein 19g
*Percent Daily Values are based on a 2,000 calorie diet.