Ham and gruyere strata
by Irene Vlach
Ingredients
- 2 Tbsp beurre
- 1/2 cup gruyere, rape
- 1/2 cup mozarella, rape
- 1/3 cup parmesan
- 1 loaf pain, sour dough, artisan
- 1/2 lb jambon, en des
- 10 oeuf
- 4 Cup c-a-c
- 1 Tbsp moutarde, gros grains
- 1 Tbsp dijon
- poivre
- 1-2 Tbsp ciboulette, hache
Instructions
Couper le
Butter a 2 quart shallow baking dish (oblong). In a bowl, combine shredded cheeses and reserve. In baking dish, stand a few bread slices upright with cut side down. Add ham and a springling of cheese between each slice, continuing until all has been used and fitted.
In a large bowl, whisk together eggs, half and half, mustards and pepper. Gently pour custard over the bread, tucking ham beween the layers to keep moist during baking. Cover tightly with plastic wrap and chill at least 4 hours , up to overnight.
350 F. Place baking dish onto baking sheet to catch drips. Rest at room temperature, app. 1h. Sprinkle with chives and bake 1h until puffed and set in center (gently press on center; if liquid appears, continue baking). If strata browns too quickly, tent loosely with foil and continue cooking until set. Let stand 10; before cutting and serving.
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