Farmhouse Favorite: Ham & Gruyère Strata

Prep time
20 min
Cook time
1 hr 15 min

With fresh asparagus, smoky ham, and a layer of sourdough bread baked in a silky custard, this strata is warm, filling, and memorable — perfect for brunch any time of year. Tangy Dijon mustard and slightly sweet, slightly salty Gruyère add depth of flavor, and Dinner Bell butter gives it a delicious richness.

How To:

  1. Preheat the oven to 350°F. Grease a 9x13-inch pan with butter.
  2. In a large bowl, toss the bread with the melted butter until well coated. Scatter the bread on a rimmed baking sheet and toast for about 15 to 18 minutes, turning halfway through, until the bread is golden brown and crispy. Let cool completely.
  3. In a medium bowl, beat the eggs. Add the heavy cream, milk, Dijon mustard, hot sauce, salt, and black pepper. Whisk until well combined.
  4. In a large bowl, toss together the toasted bread, asparagus, ham, chives, and ¾ of the Gruyère.
  5. Reserve the remaining Gruyère in an airtight container in the refrigerator.
  6. Transfer the filling to the baking dish, spread it evenly, and pour the custard on top. Cover with saran wrap and chill in the refrigerator overnight.
  7. Place the strata on the counter and let it warm to room temperature before baking, about 1 hour. Preheat the oven to 350°F.
  8. Sprinkle the reserved Gruyère over the strata. Bake for 55 to 65 minutes until the strata slightly jiggles when moved, the bread is well browned, and the cheese is golden.
  9. Let cool for 15 minutes, garnish with chives, and serve.

Recipe adapted from: New York Times Cooking

Made with love + simple ingredients