HAM AND CHEESE STRATA

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups milk

  • 1/4

    cup olive oil

  • 1

    large loaf sourdough bread, crust discarded, cut into 1 inch cubes

  • 1 1/2

    cups heavy cream

  • 5

    large eggs

  • 1

    tblsp chopped garlic

  • 3/4

    tsp pepper

  • 1/2

    tsp salt

  • 1/2

    tsp ground nutmeg

  • 12

    oz goat cheese

  • 1 1/2

    cups grated parmesan cheese

  • 1

    cup shredded fontina cheese

  • 2

    tblsp chopped fresh sage

  • 1

    tblsp chopped fresh thyme

  • 12

    oz smoked ham, chopped

  • 3

    6.5 oz jars artichoke hearts, drained and quartered

Directions

Preheat the oven to 350. Grease a large, ovenproof skillet. In a bowl, whisk together the milk and olive oil. Stir in the bread cubes and let stand until the liquid is absorbed. Meanwhile, in a bowl, combine the cream, eggs, garlic, pepper, salt and nutmeg. In another bowl, crumble the goat cheese; add the parmesan, fontina, sage and thyme. Place half of the bread mixture in the prepared skillet. Top with half each of the ham, artichoke hearts and herb-cheese mixture. Pour half of the egg mixture over the layers. Repeat with the remaining bread, ham, artichoke hearts, herb-cheese mixture and egg mixture. Bake until firm in the center and brown around the edges, about 1 hour

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