INGREDIENTS
4 large fingerling potatoes

6 slices thick-cut bacon, coarsely chopped

1 cup thinly sliced cremini mushrooms

1 tablespoon minced garlic

Salt and freshly ground pepper

5 large eggs

2 cups heavy cream

2 tablespoons grated Parmigiano-Reggiano cheese

1 tablespoon Dijon mustard

2 teaspoons extra-virgin olive oil

1 teaspoon chopped thyme leaves

¼ teaspoon piment d'espelette or red-pepper flakes

3 cups cubed French bread, crust removed

4 scallions, white and light green parts only, thinly sliced

2 ounces Taleggio cheese, cut into small cubes

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