Recipe - Goat Cheese Artichoke And Smoked Ham Strata

2 cup Whole milk
One fourth cup Olive oil
8 cup Sourdough bread; (1inch
cubes) crusts trimmed
1 One half cup Whipping cream
5 lg Eggs
1 tablespoon Chopped garlic
1 One half teaspoon Salt
Three fourths teaspoon Black pepper
One half teaspoon Ground nutmeg
12 ounce Soft fresh goat cheese (such
as Montrachet); crumbled
(about 3 cups)
2 tablespoon Chopped fresh sage
1 tablespoon Chopped fresh thyme
1 One half teaspoon Herbes de Provence
12 ounce Smoked ham; chopped
3 Jars marinated artichoke
hearts (6 1/2ounce); drain
& halve lengthwise
1 cup Grated Fontina cheese;
(packed)
1 One half cup Grated Parmesan; (packed)

Preheat oven to 350°F. Butter 13 x 9 x 2inch glass 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 to blend. Add goat
cheese. Mix herbs in small bowl to blend.

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 firm in center and brown around edges, about 1 hour.

Serves 8.

Bon Appétit December 1997
Posted to MCRecipe Digest by shade liveoak@polaris.net on Apr 5, 1998