Best GruyÈre White Cheddar Kale Strata Recipes

Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes image

Provided by Bobby Flay

Time 1h55m

Yield 8 servings

Number Of Ingredients 18

6 cups cubed day-old French bread
2 tablespoons unsalted butter, plus more for the baking dish
1 tablespoon canola oil
2 large Spanish onions, halved and thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
10 large eggs
3 cups whole milk
1 cup heavy cream
2 cups grated aged Gruyere cheese (about 8 ounces)
2 teaspoons dijon mustard
1 tablespoon finely chopped fresh thyme
1/8 teaspoon freshly grated nutmeg
For the tomatoes:
3 tablespoons canola oil
2 pints cherry tomatoes
3 tablespoons chopped fresh chives

Steps:

Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

GRUYÈRE WHITE CHEDDAR & KALE STRATA image

Yield 6 people

Number Of Ingredients 15

1 tablespoon extra virgin olive oil
1 large red onion, minced
3 garlic cloves, minced
Frozen kale, 284 gram (10 ounce) package, or 3 cups fresh kale, chopped
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon chili flakes
1 teaspoon butter
8 cups French bread, cubed
2 cups finely grated gruyere
2 cups finely grated aged white cheddar
1 cup finely grated parmesan
8 large eggs
2 cups milk (any neutral flavoured milk will work, I like almond or cashew)
3 tablespoon dijon mustard

Steps:

Heat the oil in a large frying pan over medium high heat. Add the onion and cook, stirring occasionally for 5 minutes, or until the onion is soft. Add the garlic and cook for 30 seconds more. Add the kale and let it cook until it has wilted. Add the salt, pepper and chili flakes, stir to combine, then remove the pan from the heat. Butter the bottom of a 12"x9" baking dish. Add ⅓ of the bread cubes then top with ⅓ of the kale and ⅓ of each of the cheeses. Repeat 3 times, reserving a small handful of cheeses. Whisk together the eggs, milk and dijon mustard in a medium sized bowl. Slowly and carefully pour the mixture over the bread. The pan will be very full so you will need to go slow enough to give the eggs and milk time to soak into the bread. Top the strata with the remaining handful of cheese then cover tightly with aluminum foil. Either bake right away, or refrigerate the strata for up to 1 day. If you have refrigerated the strata remove it from the fridge. Preheat the oven to 350 degrees. Bake the strata for 45-55 minutes, or until it is puffed, browned and set in the centre. Let it stand for 10 minutes before serving.