Ingredients:

For the Casserole:

• 6 ounces bread, about 4 1/2 cups, cubed (I used brioche rolls)
• 1 pound ground pork
• 2 cloves garlic, minced
• 1 large onion, diced
• 1 teaspoon fresh sage, minced
• 1 teaspoon fresh thyme leaves, minced
• 1 teaspoon light brown sugar
• pinch red pepper flakes
• 8 ounces cremini mushrooms, sliced
• 1 pound spinach
• 2 pounds Idaho® Potatoes, sliced 1/8 inch thickness, about 4 medium (I used Norkotah)
• 8 ounces shredded cheese (I used colby jack)
• 3 tablespoons chives, chopped, optional

For the Custard:

• 6 large eggs
• 1 cup milk
• 1 cup half and half
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. Let the cubes of bread dry out for a few hours and get a little tough on the outside. You can place them on a baking sheet and let them sit on the counter. After a few hours have passed and they aren't soft anymore, put them into the baking dish.
2. Whisk the ingredients for the custard together and pour half of the mixture over the bread. Push down to make sure the bread is covered with egg mixture. Chill in the refrigerator for at least 2 hours.
3. In a large skillet over medium heat, brown the ground pork. Add diced onion, garlic, sage, thyme, brown sugar and red pepper flakes. Cook until pork is browned and starting to caramelize from the sugar. Transfer pork to a bowl to cool. Do not rinse pan.
4. In the same pan, cook mushrooms over medium heat until they are no longer raw (about 5 minutes). Transfer to a bowl and set aside.
5. Add spinach to the pan and cook over low heat until spinach is wilted (about 4-5 minutes). Set aside.
6. Layer sausage on top of soaked bread. 
7. Place cooked mushrooms on top of sausage.
8. Shingle one layer of potatoes on top of mushrooms, followed by spinach and half of the remaining egg mixture.
9. Finish by shingling the remaining potatoes on top. Pour the rest of the egg mixture over the top and press down to make sure the custard coats all of the layers.
10. Top with shredded cheese and bake at 350°F for 45 – 60 minutes, until a knife easily pierces the potatoes. Top with chopped chives while warm.