It’s been a while since I posted a recipe, but this is a good one to keep on file. Trying to plan a summer potlucky gathering was proving a challenge with my busy summer schedule. But I was anxious to have the gang over at the new place, so I decided a brunch event would be a good placeholder until the next potlucky dinner event. I decided to make a strata as one of my dishes, and started browsing Pinterest for some inspiration. This was something I knew I could make ahead, and would be a little bit of protein for a very carb-heavy event. I decided on one with spinach and gruyere from Gourmet Magazine, which came out fabulously. Enjoy the recipe below.
Spinach and Cheese Strata
- 3 tbsp. unsalted butter
- 1 medium onion, finely chopped
- 1 10 oz package frozen chopped spinach, cooked and drained
- 1 tsp salt, divided
- ½ tsp pepper, divided
- Dash nutmeg
- 8 cups cubed French or Italian bread, cut into 1-inch cubes
- 6 oz coarsely grated Gruyere
- 2 oz finely grated Parmesan
- 9 large eggs
- 2¾ cup milk
- Melt the butter in a medium skillet over medium heat. Add the onions to the pan and sauté until soft, about 5 minutes. Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more. Stir in the spinach, remove from the heat and set aside.
- Butter the inside of a 2½-3 quart baking dish. Layer the bottom of the dish with one third of the bread cubes. Top with one third of the spinach mixture and one third of each of the cheeses. Repeat these layers twice more with the bread, spinach and cheese.
- In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper. Whisk together until blended. Pour the mixture evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day.
- Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350˚ F. Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes. Let stand at least 5 minutes before serving.