Ham, Cheese, and Spinach Strata
This truly is a dish that works for grown-ups and kids alike; a multi-generational crowd pleaser.
Ingredients
2 cups, grated
Black Diamond® Old Cheddar
3 tbsp
Lactantia® unsalted butter
1
medium onion, finely chopped
¾ lb
thinly sliced Black Forest ham, cut in wide ribbons
6 cups
baby spinach, washed, dried, and coarsely chopped
1 cup
Black Diamond® Marble, grated
1
baguette, cut into 1” cubes (about 7 cups)
9
large eggs
3 cups
Beatrice® 2% milk
2 tbsp
Dijon mustard
2 tsp
dry mustard
1 tsp
kosher salt
¼ tsp
nutmeg
a few pinches
cayenne pepper
black pepper to taste
Preparation
- Butter a deep 9x13“ 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 the Black Diamond® Old Cheddar and Black Diamond® Marble 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 mixture. 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 6-8 hours. Bring to room temperature before baking.
- Preheat oven to 350°F.
- Uncover strata and bake for 50 minutes or until cheese is golden and eggs are set.
- Let stand for a few minutes before serving.
