This is truly a dish that works for grown-ups and kids alike. My son, Fin, made a list of the ten dinners that he “approved,” and this was No. 4. My first version had just bacon and cheese, then I put spinach in and it still got both thumbs up. You can serve this for dinner with a salad, but I like it best as brunch for a multi-generational crowd.
Kitchen Notes: You can get this ready in the morning and bake it at night for dinner, or prepare it the day before, bake for 30 minutes, then reheat before serving. In place of fresh spinach, you can use a 10-oz (284 g) package of frozen spinach, thawed and squeezed dry.
Brought to you by Black Diamond®
ingredients
directions
Butter a deep 9- x 13-inch (3 L) 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 Black Diamond cheeses 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. 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 to 8 hours. Bring to room temperature before baking.
Preheat oven to 350°F (180°C). Uncover strata and bake for 50 minutes or until bread is golden and eggs are set.
Let stand a few minutes before serving.