Savory Strata

Name: Savory Strata
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 3 2/3 cups milk; 5 eggs, lightly beaten; 1 teaspoon kosher salt; 1/4 teaspoon Tabasco sauce; 1/2 teaspoon freshly grated nutmeg; 2 tablespoons olive oil; 2 medium leeks (white and light green part) sliced thin; 1 1/2 cups ricotta cheese; 2 tablespoons grated Parmesan cheese; 1/2 teaspoon freshly ground black pepper; 1 1/2 tablespoons finely chopped parsley; 1 1/2 tablespoons finely chopped chives; 1 teaspoon plus 2 tablespoons unsalted butter, room temperature; 18 slices two- or three-day-old sliced white or whole wheat bread; 8 ounces sharp white cheddar cheese, grated

Recipe from Margaret Fox

Adapted by Molly O'Neill

Total Time: 1 hour 30 minutes
Rating: 4(115)
Comments: Read comments

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Ingredients

Yield:8 servings

3⅔cups milk
5eggs, lightly beaten
1teaspoon kosher salt
¼teaspoon Tabasco sauce
½teaspoon freshly grated nutmeg
2tablespoons olive oil
2medium leeks (white and light green part) sliced thin
1½cups ricotta cheese
2tablespoons grated Parmesan cheese
½teaspoon freshly ground black pepper
1½tablespoons finely chopped parsley
1½tablespoons finely chopped chives
1teaspoon plus 2 tablespoons unsalted butter, room temperature
18slices two- or three-day-old sliced white or whole wheat bread
8ounces sharp white cheddar cheese, grated

Ingredient Substitution Guide

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Preparation

Step 1
Whisk together milk, eggs, ¼ teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
Step 2
Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with ¾ teaspoon salt. Cool.
Step 3
Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
Step 4
Grease a roasting pan 9 by 12 by 2½ inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
Step 5
Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
Step 6
Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1¼ hours, or until puffy and brown. Allow to cool slightly before serving.

Ratings

4 out of 5

115 user ratings

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Comments

Lisa7 years ago

It's hidden in step 6. Sprinkle the top with cheese means the cheddar (as opposed to the ricotta and the parmesan)

tangmar1 year ago

Made this with the leftover baguette, 3/4, four eggs and enough milk to slightly cover with spinach, bacon, bits, , frozen garlic mixed in for seasoning, less than a quarter cup of cheddar and then gray and Megan on top.

nan dem2 years ago

Anyone have thoughts on how much bread by weight? I make my own round loaves. I have trouble estimating the equivalent of 18 slices.

Suzanne4 years ago

Meh. The flavor of this was good but it was dry. I don't understand why the custard is strained. There seemed to be not enough of it because it tasted like layered cheese and bread. Needed more egg.

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