Gruyère, Ham, and Spinach Strata

• Meat

  • 1 lb Boar's head smokemaster black forest ham

• Produce

  • 1 1/2 cup Onion
  • 10 oz Spinach, frozen

• Refrigerated

  • 9 Eggs, large

• Condiments

  • 1/2 tsp Mustard, dry

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 8 cup French bread

• Dairy

  • 3 tbsp Butter, unsalted
  • 2 cup Gruyere, grated
  • 2 3/4 cup Milk
  • 1 cup Parmigiano reggiano

Found on homemadeinterest.com

Description

Ingredients

• 10 oz Frozen Spinach, thawed
• 1½ c Onion, finely diced
• 3 Tbsp Unsalted Butter
• 1 lb Boar’s Head SmokeMaster™ Black Forest Ham, 1 inch cubes
• 1 tsp Salt
• ½ tsp Pepper
• 8 c French Bread, 1 inch cubes
• 2 c (6 oz) Gruyère, grated
• 1 c (2 oz) Parmigiano-Reggiano, finely grated
• 2¾ c Milk
• 9 Eggs, large
• ½ tsp Dry Mustard

Directions

• Drain the thawed spinach, using your hands to squeeze as much water from it as possible. Once the spinach is drained finely chop it.
• Heat a large skillet over medium heat and add butter and onions. Saute until onions soften.
• Place spinach in the pan and add ½ tsp of salt and ¼ tsp of pepper. Once combined remove from heat.
• Mix the two cheeses together in a bowl.
• Grease a 3 quart gratin dish with butter and spread one third of the bread across the bottom of the dish.
• Next add a layer of spinach using ⅓ of the spinach mixture.
• Layer ⅓ of the ham on top of the spinach.
• Sprinkle ⅓ of the cheese over the ham.
• Repeat laying two more times.
• Whisk together eggs, milk, mustard, and ½ teaspoon of salt and ¼ teaspoon of pepper.
• Pour the egg mixture over the strata then cover it with plastic wrap and place in the refrigerator overnight (at least 8 hours, up to 1 day)
• When ready to bake the strata preheat the oven to 350°F.
• Bake uncovered for 45-55 minutes or until puffed, golden brown, and cooked through.
• Let stand for 15-20 minutes before serving.