I adopted this recipe. Don't let the length of the recipe scare you. It is really a very simple dish to prepare with excellent flavors. The gruyere adds a lot of flavor to this savory dish.
- 1 (10 ounce) package frozen spinach, thawed
- 1 1⁄2 cups onions, finely chopped (1 large)
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon nutmeg, freshly grated
- 8 cups French bread (1/2 lb) or 8 cups Italian bread, in 1 inch cubes (1/2 lb)
- 6 ounces gruyere, coarsely grated (2 cups)
- 2 ounces parmigiano-reggiano cheese, finely grated (1 cup)
- 2 3⁄4 cups milk
- 9 large eggs
- 2 tablespoons Dijon mustard
- Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
- Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes.
- Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute.
- Stir in spinach, then remove from heat.
- Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.
- Sprinkle with one third of each cheese.
- Repeat layering twice (ending with cheeses).
- Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
- Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
- Preheat oven to 350°F.
- Let strata stand at room temperature 30 minutes.
- Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
- Let stand 5 minutes before serving.
- note: Strata can be chilled up to 1 day.
- Let stand at room temperature 30 minutes before baking.
This is the exact recipe that was originally published in Gourmet Magazine -- it's the most delicous dish ever!
I had this dish at a brunch party and was given the recipe. I can't wait to try it, yum!!! I found it a little bit too eggy for my liking, but other than that, it was delicious. I'm very picky with my eggs though, so I wouldn't let that deter you. Awesome texture, flavor and all around favorite at the gathering (even with meat eaters).