Goat Cheese, Artichoke and Ham Strata

Ingredients

• 8 servings
• 2 cups whole milk
• 1/4 cup olive oil
• 8 cups 1-inch cubes sourdough bread, crusts trimmed
• 1 1/2 cups whipping cream
• 5 large eggs
• 1 tablespoon chopped garlic
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 12 ounces soft fresh goat cheese, crumbled
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons herbes de Provence
• 12 ounces smoked ham, chopped
• Three 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)
• 1 cup (packed) grated Fontina cheese
• 1 1/2 cups (packed) grated Parmesan cheese

Directions

Preheat oven to 350 F. Butter 13 x 9 x 2-inch baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes. Whisk cream and next 5 ingredients in another large bowl. Add goat cheese. Mix herbs in small bowl.

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. (Can be made 1 day ahead. Cover; chill.)

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

Bon Appetit - The Christmas Season
Editors of Bon Appitit, 2000 Condi Nast Publications

Submitted 6/13/05.
Source: Bon Appetit - The Christmas Season
Submitted By: Meryl
merstarunicorn11@hotmail.com
Goat Cheese, Artichoke and Ham Strata