Spinach & Cheese Strata

 

Adapted from http://smittenkitchen.com/blog/2009/12/spinach-and-cheese-strata/ and Gourmet, February 2003

Serves 8ish

16 oz package frozen spinach, thawed, squeeze of all excess liquid, and chopped
1 1/2 cups finely chopped onion (1 large)
3 garlic cloves, minced
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb) (about 9 slices)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated parmesan (1 cup)
2 3/4 cups half and half
9 large eggs
2 tablespoons Dijon mustard

try adding sauteed mushrooms

Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add the garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside.

Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or 9×13″ pan. Top with one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.

Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.

The next day, preheat the oven to 325 degrees.  Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 70-75 minutes. Let stand 15 minutes before serving.

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Published in: on September 4, 2015 at 2:18 pm  Leave a Comment  

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