Spinach and Cheese Strata

By MooK

Ingredients

• 1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
• 1 1/2 cups finely chopped onion (1 large)
• 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)
• 6 ounces coarsely grated Gruyère (2 cups)
• 2 ounces finely grated parmesan (1 cup)
• 2 3/4 cups milk
• 9 large eggs
• 2 tablespoons Dijon mustard

Preparation

Step 1

Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 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 other ceramic baking dish. Top with one-third of bread cubes,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, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.