Potato, Sausage, and Spinach Breakfast Casserole

Ingredients

• 0.8 teaspoon pepper black freshly ground plus more
• 16 large eggs 
• 4 ounces gruyere cheese grated
• 1.3 cups cup heavy whipping cream 
• 1.5 teaspoons kosher salt plus more
• 2 cups leek white sliced
• 1.5 ounces parmesan grated
• 1.5 pounds baking potatoes shredded peeled
• 12 ounces diestel breakfast sausage fresh
• 1 pound spinach frozen dry thawed roughly chopped
• 5 tablespoons butter unsalted divided

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Position a rack in top third of oven; preheatto 350°F.
2. Whisk eggs, cream, 1 1/2 teaspoon salt,and 3/4 teaspoon pepper in a large bowl; set aside.
3. Melt 1 tablespoon butter in a 12" cast-iron ornonstick ovenproof skillet over mediumheat.
4. Add sausages and cook, turning often,until browned all over, about 10 minutes.
5. Transfer to a plate.
6. Add leeks to skillet.Season with salt; cook until wilted, about5 minutes.
7. Transfer to a small bowl.
8. Melt 3 tablespoons butter in same skillet overmedium heat.
9. Add potatoes, spreading outin an even layer. Cook without stirring untilbottom and edges are crisp and goldenbrown, about 10 minutes. Slide potato pancakeonto a large plate. Invert onto anotherlarge plate. Melt 1 tablespoon butter in skillet.Slide potato pancake into skillet, brownedside up; cook until bottom is golden brown,about 10 minutes.
10. Scatter spinach, leeks, and sausagesover potato pancake, each in an even layer.Season with salt and pepper, then pour inegg mixture.
11. Sprinkle both cheeses over.
12. Bake until casserole is puffed and goldenbrown, 35-40 minutes.
13. Serve warm or atroom temperature.