Goat Cheese, Artichoke and Smoked Ham Strata
| Yield: | 1 Servings |
| Categories: | Ham, Casseroles |
| 2 | c | Whole milk |
| 1/4 | c | Olive oil |
| 8 | c | Sourdough bread; (1-inch cubes) crusts trimmed |
| 1 1/2 | c | Whipping cream |
| 5 | lg | Eggs |
| 1 | tb | Chopped garlic |
| 1 1/2 | ts | Salt |
| 3/4 | ts | Black pepper |
| 1/2 | ts | Ground nutmeg |
| 12 | oz | Soft fresh goat cheese (such as Montrachet); crumbled (about 3 cups) |
| 2 | tb | Chopped fresh sage |
| 1 | tb | Chopped fresh thyme |
| 1 1/2 | ts | Herbes de Provence |
| 12 | oz | Smoked ham; chopped |
| 3 | Jars marinated artichoke hearts (6 1/2-ounce); drain & halve lengthwise | |
| 1 | c | Grated Fontina cheese; (packed) |
| 1 1/2 | c | Grated Parmesan; (packed) |
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