There are some recipes that have been around a long, long time..and you try them and think…

Why?

But strata is one of those ancient recipes that began because some busy homemaker had some leftover ham, some cheese, a few eggs, and not much time. It has stayed around because, well, it is just good, simple food. And it is quick.

Did I mention versatile?

You can vary the cheese used, the meat, the amounts of eggs. You can add herbs or vegetables, or potatoes…or ALL of that. You can even change the types of bread used. So imagine a chicken and broccoli strata with Gruyere and sour dough…or a hamburger, potato and onion strata with cheddar and rye..the possibilities really are endless. Gotta love it. You can even make ahead and bake the next day.

I found myself in that very position yesterday..hungry family, not much time, and not much in the fridge. Grabbed a fresh salad from the garden, tossed this together, made an olive oil and basil vinaigrette, and we were ready to go. Give it a try.

Ham and Cheese Strata

Place the bread cubes in a greased dish. Saute onion a little butter or olive oil. Mix with the bread cubes. Add the ham and cheese and mix well.

In a large bowl, whisk the eggs, cream,broth, half and half, and salt and pepper. Pour over ham and cheese.

If you are making ahead, cover and refrigerate. Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350° for 60-70 minutes (for 13x 9 pan) or 25-30 minutes for 2 pie dishes, or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Serves 12

Image (c) Marye Audet

Content (c) Marye Audet for Baking Delights 

Post from: Baking Delights

I usually think of this casserole in the fall when the weather is cooling down but it is one of those that the family loves any time of the year, and so when I found ham on clearance at the grocers the other day this was an immediate thought. You can add buttered, toasted crumbs to the top just before baking if you like, but just plain like this is fine too. It is creamy and filling and you can use less ham to stretch the budget a bit more if you like. Vary the types of cheese used to vary the flavor in this versatile dish.

Ham and Potato Gratin

• 2 pounds peeled, diced and cooked
• 2 c ham,diced
• 1/2 cup chopped green onion tops
  
• 1/4 cup unsalted butter
• 1 small onion,chopped
• 3/4 cup all-purpose flour
• 3 1/2 cups half and half
• 1 teaspoons salt
• 1 teaspoon ground white pepper
• 4 ounces shredded Swiss
• 1/2 cup grated Cheddar cheese

Heat oven to 375F
Adjust oven rack to center position and heat oven to 400 degrees F (200 degrees C).

Combine potatoes and ham, in a 13 x 9 inch casserole and set aside.

Melt butter in a pan over medium-high heat. Add onions and saute until tender and transparent. Add flour and stir until well blended. Slowly add cream, whisking constantly. Bring to a boil and season with salt and pepper. Reduce heat and continue to simmer and stir sauce until it is thickened. Pour over the ham mixture; toss to coat. Sprinkle with cheese and bake 30 minutes until bubbly. Serves 8 or so.

This can be assembled ahead and baked within 2 days.

You can also assemble this and freeze it. Thaw overnight in the fridge, and bake as directed for a wonderful once a month cooking dish.

Images: (c) Marye Audet

Content (c)Marye Audet forBaking Delights

Post from: Baking Delights