Reviews (2) Add Rating & Review 40 Ratings 5 star values: 12 4 star values: 18 3 star values: 7 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: 5 stars 10/21/2018 Changed the cheese to some gruyere (personal preference, and it is what I had on hand). Perfection! Martha Stewart Member Rating: 5 stars 04/20/2014 I made this dish for Easter brunch and it was so delicious! I also made the Dutch baby pancake and we also loved that recipe. Both are very easy to prepare. Thank you Martha!
Back to Fontina, Speck, and Onion Strata All Reviews for Fontina, Speck, and Onion Strata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Fontina, Speck, and Onion Strata Credit: Bryan Gardner Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3 tablespoons unsalted butter 1 large sweet onion, preferably Vidalia (about 1 1/2 pounds), thinly sliced 2 garlic cloves, minced 2 teaspoons chopped fresh thyme Coarse salt and freshly ground pepper 10 large eggs, lightly beaten 3 cups whole milk 1 cup grated Parmigiano-Reggiano cheese 10 cups day-old rustic bread (from 13 ounces), sliced 3/4-inch thick 4 ounces sliced speck or ham, coarsely chopped (1 1/4 cups) 2 cups shredded fontina (8 ounces) Vegetable oil cooking spray
Gallery Fontina, Speck, and Onion Strata Credit: Bryan Gardner
Recipe Summary Servings: 8
Gallery
Fontina, Speck, and Onion Strata Credit: Bryan Gardner
Fontina, Speck, and Onion Strata
Credit: Bryan Gardner
Fontina, Speck, and Onion Strata
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3 tablespoons unsalted butter 1 large sweet onion, preferably Vidalia (about 1 1/2 pounds), thinly sliced 2 garlic cloves, minced 2 teaspoons chopped fresh thyme Coarse salt and freshly ground pepper 10 large eggs, lightly beaten 3 cups whole milk 1 cup grated Parmigiano-Reggiano cheese 10 cups day-old rustic bread (from 13 ounces), sliced 3/4-inch thick 4 ounces sliced speck or ham, coarsely chopped (1 1/4 cups) 2 cups shredded fontina (8 ounces) Vegetable oil cooking spray
Directions
Heat butter in a large high-sided skillet over high heat. Add onion, garlic, thyme; season with salt and pepper. Cook until lightly caramelized, 10 to 12 minutes (adjust heat if browning too quickly). Transfer onion mixture to a plate, and let cool.
Meanwhile, whisk together eggs, milk, Parmigiano-Reggiano, and 1 teaspoon salt in a bowl. Shingle bread slices in a 10-by-14-inch oval baking dish layering with cooked onion mixture, speck, and fontina cheese. Pour over egg mixture, pressing bread gently into liquid. Refrigerate, covered, for at least 2 hours.
Preheat oven to 325 degrees. Coat a large piece of parchment with cooking spray. Cover strata with parchment, then with foil. Bake for 1 hour. Uncover and raise oven temperature to 375 degrees. Bake until top is golden brown and crusty, 20 minutes more. Let rest for 15 minutes. Serve warm.
Reviews (2)
Add Rating & Review 40 Ratings 5 star values: 12 4 star values: 18 3 star values: 7 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: 5 stars 10/21/2018 Changed the cheese to some gruyere (personal preference, and it is what I had on hand). Perfection! Martha Stewart Member Rating: 5 stars 04/20/2014 I made this dish for Easter brunch and it was so delicious! I also made the Dutch baby pancake and we also loved that recipe. Both are very easy to prepare. Thank you Martha!
Reviews (2)
Add Rating & Review 40 Ratings 5 star values: 12 4 star values: 18 3 star values: 7 2 star values: 3 1 star values: 0
Add Rating & Review
40 Ratings 5 star values: 12 4 star values: 18 3 star values: 7 2 star values: 3 1 star values: 0
40 Ratings 5 star values: 12 4 star values: 18 3 star values: 7 2 star values: 3 1 star values: 0
40 Ratings 5 star values: 12 4 star values: 18 3 star values: 7 2 star values: 3 1 star values: 0
5 star values: 12 4 star values: 18 3 star values: 7 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: 5 stars 10/21/2018 Changed the cheese to some gruyere (personal preference, and it is what I had on hand). Perfection! Martha Stewart Member Rating: 5 stars 04/20/2014 I made this dish for Easter brunch and it was so delicious! I also made the Dutch baby pancake and we also loved that recipe. Both are very easy to prepare. Thank you Martha!Martha Stewart Member
Rating: 5 stars 10/21/2018
Changed the cheese to some gruyere (personal preference, and it is what I had on hand). Perfection!
Rating: 5 stars
Rating: 5 stars 04/20/2014
I made this dish for Easter brunch and it was so delicious! I also made the Dutch baby pancake and we also loved that recipe. Both are very easy to prepare. Thank you Martha!
All Reviews for Fontina, Speck, and Onion Strata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fontina, Speck, and Onion Strata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
