Smoked Salmon and Potato Breakfast Casserole

Ingredients

• 2 tablespoons butter ()
• 6 servings capers 
• 6 servings cup heavy whipping cream sour
• 1 teaspoon dijon mustard 
• 6 servings optional: dill fresh
• 4 large eggs 
• 3 tablespoons chives fresh minced
• 2 teaspoons optional: dill fresh minced
• 0.3 teaspoon pepper black
• 1 cup half and half 
• 1 pound baking potatoes peeled cut into 1/2-inch cubes
• 0.5 teaspoon salt 
• 0.5 cup shallots finely chopped
• 0.5 pound salmon fillet flaked
• 3 tablespoons cream sour
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• glass baking pan

Directions

1. Preheat oven to 400°F. Arrange bread on rimmed baking sheet.
2. Bake until pale golden, about 5 minutes, then cool.
3. Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat.
4. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes.
5. Add shallots and sauté until soft, about 2 minutes.
6. Remove from heat. Gently mix in bread, salmon, chives, and minced dill.
7. Transfer mixture to prepared dish.
8. Whisk eggs and next 5 ingredients in medium bowl to blend well.
9. Pour custard over potato mixture in dish.
10. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill.
11. Let stand at room temperature 30 minutes before baking.)
12. Preheat oven to 350°F.
13. Bake casserole, uncovered, until custard is set, about 30 minutes.
14. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.