Spinach and Gruyere Make Ahead Casserole

Have you got friends or family staying over for the holidays? Want to serve a breakfast that's a bit more interesting than cereal or bagels and cream cheese? Try this easy-to-make dish that can be (and should be) assembled the night before you bake it. Remove it from the fridge in the morning, pop it into the oven while you open Christmas gifts, and you'll have a hearty, delicious breakfast ready by the time you're finished unwrapping that last package. I remember making something similar to this in the 1970s, when people referred to it as a "strata." Whatever you call it, it's filled with eggy and cheesy goodness. If you want to gild the lily, you can always add some cooked sausage or bacon to the casserole. Or keep it just as is for your vegetarian family and friends. Merry Christmas readers.

Serve it piping hot from the oven, or even at room temperature. Leftovers are great reheated in the microwave too.

Spinach And Gruyere Casserole

(From The New York Times)

• 8ounces baguette or other crusty bread, cut into 1 ½-inch cubes
• 6tablespoons unsalted butter
• 1teaspoon kosher salt (such as Diamond Crystal), more as needed
• 2leeks, trimmed, halved and thinly sliced into half-moons
• 10ounces fresh spinach
• ¼teaspoon grated nutmeg
• large pinch of ground cayenne
• 1teaspoon finely grated lemon zest
• 2tablespoons dry vermouth or white wine
• 8large eggs
• 2cups half-and-half (or use a mix of milk and heavy cream)
• ½teaspoon freshly cracked black pepper
• 4ounces Gruyère, grated (2 cups)
• ¾cup grated Parmesan

1. Step 1

   Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish or a large gratin dish.

2. Step 2

   Spread baguette cubes on a baking sheet. Bake until crisp, about 8 to 10 minutes. Transfer cubes to a large bowl and toss with 4 tablespoons melted butter and a pinch of salt.

3. Step 3

   Meanwhile, in a large sauté pan, melt the remaining 2 tablespoons butter over medium-high heat. Add leeks and a pinch of salt, and sauté until tender and lightly golden, about 5 minutes.

4. Step 4

   Stir in about half of the spinach leaves, a pinch of salt, nutmeg, cayenne and lemon zest, and stir until wilted, about 2 to 4 minutes. Stir in remaining spinach and another pinch of salt. Sauté until most of the liquid has evaporated, about 5 minutes longer. Stir in the vermouth and let cook for 2 to 4 minutes, or until the pan looks dry. Taste and add more salt if needed. Let spinach cool.

5. Step 5

   In a medium bowl, whisk together eggs, half-and-half, pepper and 1 teaspoon salt. Add mixture to the baguette, tossing well. Add spinach, 1¾ cups Gruyère and ½ cup Parmesan, and toss everything until mixed (your hands work well for this).

6. Step 6

   Pour mixture into prepared baking dish, cover, and refrigerate for 8 hours or overnight.

   
   

   
   

7. Step 7

   When ready to bake, heat oven to 350 degrees. Uncover and top casserole with remaining ¼ cup grated Gruyère and ¼ cup grated Parmesan. Bake for 50 to 60 minutes, or until the center is set and no longer liquidy (it might puff, and that’s fine). Let sit for 10 to 20 minutes before serving.