Ingredients

• Butter, for greasing 
• 4 ounces thick-cut pancetta or bacon, chopped 
• ⅔ cup sliced leeks 
• 1½ cups half-and-half 
• 4 eggs 
• 1 tablespoon chopped fresh dill, basil, and/or Italian parsley 
• 1 teaspoon Dijon mustard 
• ½ teaspoon salt 
• 4 cups sourdough cubes (7 ounces) 
• 6 ounces Yukon gold potatoes, sliced ⅛ inch thick 
• 1 tablespoon olive oil 
• 4 ounces Gruyère or Swiss cheese, shredded (1 cup)
  
  

Directions

1. Preheat the oven to 325°F. Butter a 9-inch ruffle-edge pie dish or a 2-qt. square baking dish.  

2. Cook pancetta in a large skillet over medium about 6 minutes or until crisp. Use a slotted spoon to transfer pancetta to paper towels to drain. Drain all but 1 tablespoon of the drippings from the skillet.  

3. Add leeks to drippings in the skillet. Cook and stir over medium 3 to 4 minutes or until tender.

4. Whisk together half-and-half, eggs, dill, mustard, and salt in a large bowl. Add sourdough and leeks; toss to combine. Let stand 10 minutes, tossing once or twice to allow bread to soak.  

5. Meanwhile, place potato slices in a microwave-safe dish; toss with olive oil. Cover with plastic wrap, venting an edge. Microwave 2 minutes; stir potatoes. Cover and microwave 2 minutes more or until potatoes are just tender. 

6. To assemble, pour half of the sourdough mixture into the prepared dish. Sprinkle with half of the cheese and half of the pancetta. Arrange potato slices over top. Sprinkle with remaining cheese and pancetta. Pour and spread remaining sourdough mixture over top.

7. Place pie dish on a rimmed baking sheet. Bake 45 to 50 minutes or until a knife inserted in center comes out clean and there is no loose liquid on top. Let stand 10 minutes before serving. Garnish with additional dill.

Adapted from the spring 2026 issue of Magnolia Journal. Photography by Carson Downing. Prop styling by Ashley Friesen. Food styling by Anna Cornett, Jamie Flanagan, and Ruby Veloz.