It happened on Easter. We were invited over to Greg and Cauleen’s house for brunch where we were presented with a buffet table full of beautiful breakfast casseroles. Needless to say, I’ve been in a strata, quiche-y, cheesy kind of mood ever since. Let’s take a look at this potato quiche.
In the pantry were potatoes that needed to be used and in my freezer a lingering few bags of Colorado sweet corn I froze last September. A trip to the store for some Gruyere and we were in business. And with that line up of ingredients, it goes without saying this was sinfully tasty. Let’s take a look.
- 2 T. vegetable oil
- 1 T. Butter
- 2 C. corn kernels
- 1 pound red potatoes, unpeeled, halved and sliced
- 1 C. onion, chopped
- ½ t. salt
- 2 T. fresh rosemary, chopped
- ¼ t. cayenne pepper
- 2 C. half and half
- 4 eggs
- 1½ C. Gruyere cheese, grated
- Preheat oven to 350 degrees. Heat oil and butter in skillet over medium heat. Add corn and sauté until starting to brown. Remove corn and set aside. Return skillet to heat and add more oil. When hot add potatoes and onions. Saute, stirring constantly for about 8 minutes. Remove from heat and stir in corn, rosemary, salt and cayenne.
- In a large bowl whisk together half and half and eggs. Add corn mixture and half of the cheese. Stir well and transfer to a greased 2 quart baking dish. Bake on center rack for 20 minutes.
- Sprinkle top with remaining cheese and bake 20 minutes longer. Sprinkle top with more rosemary for serving.
Corn, Potato and Rosemary Gratin…It’s What’s for Brunch.