Ham, Cheese and Spinach Strata
This is truly a dish that works for grown-ups and kids alike. My son, Fin, made a list of the 10 dinners that he "approved," and this was No. 4 (the "wifesaver"!). My first version had just bacon and cheese, then I put spinach in and it still got both thumbs up. You can serve this for dinner with a salad, but I like it best as brunch for a multi-generational crowd.
Loading ...June 20th, 2011
Recipe and photo excerpted from Trish Magwood's In My Mother's Kitchen
Servings
Makes 6 - 8 ServingsIngredients
- 3 tbsp butter
- 1 medium onion, finely chopped
- 3/4 lb thinly sliced Black Forest ham, cut into wide ribbons
- 6 cups baby spinach, washed, dried and coarsely chopped
- 2 cups grated Gruyere
- 1 cup grated Parmigiano-Reggiano
- 1 baguette, cut into 1-inch cubes (about 7 cups)
- 9 large eggs
- 3 cups 2% milk
- 2 tbsp Dijon mustard
- 2 tsp dry mustard
- 1 tsp kosher salt
- 1/4 tsp nutmeg
- a few pinches cayenne pepper and black pepper to taste
Directions
Butter a deep 9- x 13-inch (3 L) gratin dish.
In a heavy frying pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add ham and cook lightly. Remove from heat and add spinach, using tongs to incorporate.
Mix cheeses together. Spread one-third of the bread in the gratin dish. Top with one-third of the spinach mixture. Sprinkle with one-third of the cheese. Repeat layering, ending with cheese on top.
In a large bowl, whisk together eggs, milk, Dijon, dry mustard, salt, nutmeg, cayenne and black pepper.
Pour evenly over strata. Cover and refrigerate 6 to 8 hours. Bring to room temperature before baking.
Preheat oven to 350 F (180 C). Uncover strata and bake for 50 minutes or until bread is golden and eggs are set. Let stand a few minutes before serving.
