Cheesy Potato Strata Breakfast Bake

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 25 minutes (including resting)

Quick Ingredients

• 8 cups (about 12 oz) day-old crusty bread, cut in 1-inch cubes
• 1 1/2 lb Yukon Gold potatoes, thinly sliced
• 1 medium yellow onion + 2 cloves garlic
• 3 tbsp unsalted butter + 1 tbsp olive oil
• 8 large eggs
• 2 cups whole milk + 1 cup heavy cream
• 2 cups shredded sharp cheddar + 1 cup shredded Gruyère or Swiss
• 2 tsp Dijon, salt, pepper, garlic powder, onion powder, paprika, dried thyme
• 1/4 cup grated Parmesan (optional) + chives or green onions for garnish

Do This

• 1. Preheat oven to 350°F (175°C). Generously grease a 9×13-inch baking dish.
• 2. Parboil sliced potatoes in salted water 6–8 minutes until just tender; drain. Sauté onion in butter and oil until soft; stir in garlic.
• 3. Cube bread and shred cheeses. Toss potatoes with a pinch of salt and pepper.
• 4. Whisk eggs, milk, cream, Dijon, salt, pepper, garlic powder, onion powder, paprika, and thyme into a smooth custard.
• 5. Layer half the bread, potatoes, onions, and cheeses in the dish; repeat with remaining ingredients. Pour custard evenly over the top, pressing bread down to soak.
• 6. Let rest 15–30 minutes (or cover and chill up to overnight), then bake covered 30 minutes and uncovered 15–20 minutes, until puffed and golden. Rest 10–15 minutes, garnish, and serve warm.

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Why You’ll Love This Recipe

• Classic comfort: soft, custardy center with a crispy, cheesy, golden top.
• Feeds a crowd: perfect for brunch, holidays, or breakfast-for-dinner.
• Make-ahead friendly: assemble the night before and just bake in the morning.
• Flexible: easy to adapt with cooked bacon, veggies, or your favorite cheeses.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, garlic, fresh chives or green onions.
• Dairy: Eggs, whole milk, heavy cream, unsalted butter, sharp cheddar cheese, Gruyère or Swiss cheese, Parmesan cheese (optional).
• Pantry: Day-old crusty bread (French, Italian, or sourdough), olive oil, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, smoked or sweet paprika, dried thyme or Italian seasoning, nonstick spray (optional).

Full Ingredients

For the Strata Base

• 8 cups (about 12 oz / 340 g) day-old crusty bread, cut into 1-inch cubes
• 1 1/2 lb (680 g) Yukon Gold potatoes, thinly sliced (about 1/8–1/4 inch thick)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp kosher salt, for seasoning potatoes and onions (plus more to taste)
• 1/4 tsp freshly ground black pepper, for seasoning potatoes and onions
• Butter or nonstick spray, for greasing the baking dish

For the Egg Custard

• 8 large eggs
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream (or substitute whole milk for a lighter version)
• 2 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked or sweet paprika
• 1 tsp dried thyme or Italian seasoning

For the Cheese & Assembly

• 2 cups (8 oz / 225 g) shredded sharp cheddar cheese
• 1 cup (4 oz / 115 g) shredded Gruyère or Swiss cheese
• 1/4 cup (25 g) finely grated Parmesan cheese (optional, for topping)
• 2 tbsp chopped fresh chives or thinly sliced green onions, for garnish

Step-by-Step Instructions

Step 1: Prep the Oven and Baking Dish

Preheat your oven to 350°F (175°C). Place a rack in the center of the oven so the strata bakes evenly and browns nicely on top.

Generously grease a 9×13-inch (about 3-quart) baking dish with butter or nonstick spray, making sure to coat the corners and sides. This helps prevent sticking and gives the bottom and edges a lovely, buttery flavor.

Step 2: Slice and Par-Cook the Potatoes

Scrub the Yukon Gold potatoes well. You can peel them if you prefer a smoother texture, but their thin skins are tender and add extra flavor, so peeling is optional. Slice them into rounds about 1/8–1/4 inch thick; try to keep the slices as even as possible so they cook uniformly.

Place the potato slices in a medium pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a gentle simmer over medium-high heat, then reduce the heat and cook 6–8 minutes, just until the potatoes are barely tender when pierced with the tip of a knife but still holding their shape. Do not overcook; they will finish in the oven.

Drain the potatoes well and let them steam off excess moisture for a minute in the colander. Toss gently with a pinch of the salt and pepper listed for the base. Set aside.

Step 3: Sauté the Onions and Garlic

In a large skillet, melt 3 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the chopped onion and a small pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the onion is soft, translucent, and starting to turn light golden at the edges.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Do not let the garlic brown, or it can become bitter. Taste a small bit of onion and adjust seasoning with a little more salt or pepper if needed. Remove from the heat and set aside.

Step 4: Prep the Bread and Cheeses

While the potatoes and onions cook, prepare the bread and cheeses. Cut the day-old bread into roughly 1-inch cubes. You should have about 8 cups of loosely packed cubes. If your bread is very soft or fresh, you can spread the cubes on a baking sheet and let them sit out for 10–15 minutes to dry slightly, or toast them in a 300°F (150°C) oven for 5–7 minutes. Drier bread soaks up the custard better and gives a nicer texture.

Shred the cheddar and Gruyère (or Swiss) cheeses and toss them together in a bowl so they are evenly mixed. Keep the Parmesan separate if using for the topping.

Step 5: Make the Savory Egg Custard

In a large mixing bowl, crack in the 8 eggs and whisk until the yolks and whites are completely combined and slightly frothy. Add the whole milk, heavy cream (or additional milk), and Dijon mustard. Whisk again until smooth.

Sprinkle in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, garlic powder, onion powder, paprika, and dried thyme (or Italian seasoning). Whisk thoroughly so the seasonings are evenly distributed and there are no streaks of spice. Taste a tiny drop (if you are comfortable tasting raw egg mixture) and adjust the salt or pepper if needed; remember the cheese will also add some saltiness.

Step 6: Assemble the Potato, Bread, and Cheese Layers

Spread half of the bread cubes evenly over the bottom of the greased baking dish. Top with half of the par-cooked potato slices, overlapping them slightly to create a shingled layer. Scatter half of the sautéed onion and garlic mixture over the potatoes, breaking up any clumps.

Sprinkle half of the shredded cheddar and Gruyère mixture evenly over the onions and potatoes. Then repeat the layering: add the remaining bread cubes, followed by the rest of the potato slices, onions, and the remaining cheddar and Gruyère. If using, reserve the Parmesan for the very top after the custard is added.

Slowly pour the egg custard evenly over the entire dish, moving the bowl around so every corner gets soaked. Use the back of a spoon or clean hands to gently press the bread and potatoes down into the liquid so they start to absorb it.

Sprinkle the grated Parmesan over the top, if using. Let the assembled strata rest at room temperature for 15–30 minutes so the bread can soak up the custard. For an even richer, more cohesive texture, you can cover the dish tightly and refrigerate it for up to 24 hours before baking.

Step 7: Bake Until Puffy, Golden, and Set

If the strata was chilled, let it sit at room temperature while you preheat the oven so it is not ice-cold when it goes in. Cover the dish loosely with foil, tenting it slightly so it does not touch the cheese.

Bake at 350°F (175°C) for 30 minutes covered. Then carefully remove the foil and continue baking for another 15–20 minutes, or until the top is deeply golden, the edges are bubbling, and the center looks set. A knife inserted into the middle should come out mostly clean without lots of liquid egg clinging to it.

Remove from the oven and let the strata rest for 10–15 minutes. This allows the layers to firm up slightly so it slices cleanly. Garnish with chopped chives or green onions, cut into squares, and serve warm.

Pro Tips

• Use day-old bread: Slightly stale, crusty bread absorbs the custard without turning mushy. If your bread is fresh, lightly toast the cubes first.
• Keep potato slices even: Slicing the potatoes evenly helps them cook at the same rate and gives neat layers in each slice.
• Do not skip the rest: Allowing the assembled strata to sit before baking (even 15–30 minutes) helps the bread fully soak up the custard.
• Mix cheeses for flavor: Sharp cheddar adds punch, while Gruyère or Swiss brings nuttiness and great melt. A little Parmesan on top gives extra brown, savory crust.
• Check for doneness in the center: The middle is the last part to set. If it is still quite jiggly after the recommended time, cover lightly and bake another 5–10 minutes.

Variations

• Bacon and Caramelized Onion Strata: Cook 6–8 slices of bacon until crisp, crumble, and layer with the bread and potatoes. Use the bacon drippings to sauté the onions for extra flavor.
• Spinach and Mushroom Vegetarian Strata: Sauté 8 oz sliced mushrooms and 4 cups fresh spinach in a bit of butter until the mushrooms are browned and spinach is wilted. Layer them in with the potatoes and bread, and consider adding a bit of feta or goat cheese.
• Spicy Chorizo and Pepper Jack Strata: Brown 8 oz fresh chorizo, drain excess fat, and layer with the bread and potatoes. Swap some or all of the cheddar for pepper jack cheese and add a pinch of red pepper flakes to the custard.

Storage & Make-Ahead

Make-ahead (unbaked): Assemble the strata completely, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge while the oven preheats, then bake as directed, adding 5–10 minutes if needed since it starts cold.

Leftovers (baked): Allow leftovers to cool completely, then cover the dish or transfer slices to airtight containers. Refrigerate for up to 3–4 days.

Reheating: Reheat individual portions in the microwave (about 1–2 minutes) or place slices in a 325°F (165°C) oven for 10–15 minutes until warmed through. Cover with foil to keep the top from over-browning.

Freezing: For best texture, freeze baked strata. Cool completely, wrap slices tightly in plastic and then foil, and freeze up to 2–3 months. Thaw overnight in the refrigerator and reheat in a 325°F (165°C) oven until hot in the center.

Nutrition (per serving)

Approximate values for 1 of 8 servings (this will vary based on exact ingredients and brands): about 470 calories; 22 g protein; 30 g fat (17 g saturated); 30 g carbohydrates; 2 g fiber; 730 mg sodium.