Smoked Salmon Breakfast Casserole - cooking recipe

Ingredients

2 cups French bread, cubed
2 tablespoons butter
2 tablespoons vegetable oil
4 cups new potatoes, 1/2-inch cubes
1/2 cup shallot, finely chopped
1/2 lb smoked salmon, flaked into bite-size pieces
4 large eggs
1 cup half-and-half
3 tablespoons sour cream
1 teaspoon Dijon mustard
3 tablespoons chives, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

Preheat oven to 400\u00b0F Arrange bread on rimmed baking sheet. Bake until pale golden, then cool.
Butter 8x14\" glass baking dish. Melt butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until almost tender. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally.
Add shallots and saute until soft, about 2 minutes. Remove from heat. Gently mix in bread and salmon. Transfer mixture to prepared dish.
Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.).
Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and serve hot.