Gruyere Spinach Strata

 I entertained some friends one Sunday morning last month. Brunch fare was in order. I tested out all new recipes, and this Gruyere Spinach Strata was my favorite.

Gruyere Spinach Strata

I adore having our friends over and cooking for them. Bill and I are part of a small dinner club and it was our turn to host. We gathered for brunch and I warned them that the recipes I was serving were not tried and true. Thankfully, every single dish was a hit.  Bill loved the mushroom and chicken crepes, Mike and Mary Ann were fans of the Strawberry Cheesecake Trifle, John fell hard for my coconut pie, Bill’s grilled bacon and the chicken apple sausage. Tops in my book was this Gruyere Spinach Strata!

A Simple  Make-Ahead Casserole

If you’re ever serving brunch to a crowd, whether it be overnight guests or family gathering for the holidays, an easy, make-ahead dish is imperative. And one that is absolutely scrumptious is just as important. Defrost your spinach, grate the cheese, and cube the bread ahead of time. The night before, you can mix up the custard place all the other ingredients in a casserole dish and pour the eggy mixture onto the bread. Park it in the fridge and bring it out for an hour or so before baking to take the chill off. You will be delighted with the results! Warm and cheesy comfort food. You can’t beat that.

Gruyere Spinach Strata

Serves 6-8 servings     adjust servings

Prep Time 20 mins

Cook Time 55 mins

Total Time 1 hr 15 mins

A wonderful breakfast strata that can be put together the night before and baked in the morning! Adapted from Gourmet.

Ingredients

• 1 1/2 cups finely chopped onion
• 3 tablespoons butter
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• A few gratings of fresh nutmeg
• 1 (10-oz) package frozen spinach, thawed and squeezed dry
• 8 cups cubed French or Italian bread
• 6 ounces coarsely grated Gruyère
• 2 ounces grated Parmigiano-Reggiano
• 2 3/4 cups milk
• 9 eggs
• 2 tablespoons Dijon mustard

Instructions

1. Cook the onion in the butter till soft. Add ½ teaspoon salt, ¼ teaspoon pepper and nutmeg and cook, stirring, for about a minute. Mix in spinach, then remove from heat.
2. Spread about a third of the bread cubes in a buttered 9 x 13 dish and top evenly with a third of spinach mixture. Sprinkle with a third of each cheese. Repeat with two more layers of each component.
3. Whisk together milk, eggs, mustard, and remaining ½ teaspoon salt and ¼ teaspoon pepper and pour over strata. Cover with plastic wrap and refrigerate at least 8 hours.
4. Preheat oven to 350°. Let strata sit at room temperature about a half hour before baking.
5. Bake uncovered till golden, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

by Liz Berg

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 578kcal Calories from fat 270
% Daily Value
Total Fat 30g	46%
Saturated Fat 15g	75%
Transfat 0g
Cholesterol 304mg	101%
Sodium 976mg	41%
Carbohydrate 46g	15%
Dietary Fiber 4g	16%
Sugars 9g
Protein 31g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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