KCTS 9 Kitchen Recipe: Goat Cheese, Artichoke & Smoked Ham Strata

KCTS 9 Kitchen Recipe: Goat Cheese, Artichoke & Smoked Ham Strata

Goat Cheese, Artichoke & Smoked Ham Strata

KCTS 9 Cooks for the Holidays, October 2009

Susan Baker, Seattle

Serves 8

Ingredients
2 cups whole milk
2 tablespoons olive oil
8 cups sourdough bread, cut in 1-inch cubes (Homemade Como bread made partially with whole wheat flour is an excellent choice.)
1-1/2 cups whipping cream
5 large eggs
1 tablespoon chopped garlic
1 teaspoon salt
3/4 teaspoon black pepper
1 teaspoon ground nutmeg
12 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups); you may substitute ricotta for part of the goat cheese
2 tablespoons chopped fresh sage
1-1/2 tablespoons chopped fresh thyme
1-1/2 teaspoons herbes de Provence
12 ounces smoked ham, chopped
3 6-1/2-ounce jars marinated artichoke hearts, drained and halved lengthwise (about 2-1/2 cups)
1 cup packed, grated Fontina cheese
1-1/2 cups packed, grated Parmesan

Preparation

Preheat oven to 350 degrees. Butter a 9 x 13-inch glass baking dish. Whisk milk and oil in a large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.

Whisk cream, eggs, garlic, salt, pepper and nutmeg in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.

Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. Cover and chill up to 1 day ahead.

Bake uncovered until firm in center and brown around edges, about 1 hour.