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Favourite Ham, Cheese, and Spinach Strata (Illustration)

This truly is a dish that works for grown-ups and kids alike; a multi-generational crowd pleaser.

Servings

2-4

Prep Time

25 min

Cook Time

60 min

Ham, Cheese, and Spinach Strata

Ingredients
  • 3 tbsp Lactantia unsalted butter
  • 1 medium onion, finely chopped
  • ¾ lb thinly sliced Black Forest ham, cut in wide ribbons
  • 6 cups baby spinach, washed, dried, and coarsely chopped
  • 2 cups Black Diamond Old Cheddar, grated
  • 1 cup Black Diamond Marble, grated
  • 1 baguette, cut into 1” cubes (about 7 cups)
  • 9 large eggs
  • 3 cups Beatrice 2% milk
  • 2 tbsp Dijon mustard
  • 2 tsp dry mustard
  • 1 tsp kosher salt
  • ¼ tsp nutmeg
  • a few pinches cayenne pepper
  • black pepper to taste
Preparation
  1. Butter a deep 9x13“ gratin dish.
  2. In a heavy frying pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add ham and cook lightly. Remove from heat and add spinach, using tongs to incorporate.
  3. Mix the Black Diamond Old Cheddar and Black Diamond Marble together.
  4. Spread one-third of the bread in the gratin dish. Top with one-third of the spinach mixture. Sprinkle with one-third of the cheese mixture. Repeat layering, ending with cheese on top.
  5. In a large bowl, whisk together eggs, milk, Dijon, dry mustard, salt, nutmeg, cayenne, and black pepper. Pour evenly over strata. Cover and refrigerate 6-8 hours. Bring to room temperature before baking.
  6. Preheat oven to 350°F.
  7. Uncover strata and bake for 50 minutes or until cheese is golden and eggs are set.
  8. Let stand for a few minutes before serving.
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Cheese truth #6: Cheese is the perfect accessory; it’s never out of style, goes great with almost everything, and leaves you wanting more.

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A nice extra effort when compiling a cheese plate is giving each variety a name flag so guests know what they’re nibbling.

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