| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Casserole, Ham |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Whole milk |
| 1/4 |
c |
Olive oil |
| 8 |
c |
Sourdough bread, 1-inch |
|
|
cubes crusts trimmed |
| 1 1/2 |
c |
Whipping cream |
| 5 |
|
Eggs |
| 1 |
T |
Chopped garlic |
| 1 1/2 |
t |
Salt |
| 3/4 |
t |
Black pepper |
| 1/2 |
t |
Ground nutmeg |
| 12 |
oz |
Soft fresh goat cheese, such |
|
|
as Montrachet crumbled |
|
|
about 3 cups |
| 2 |
T |
Chopped fresh sage |
| 1 |
T |
Chopped fresh thyme |
| 1 1/2 |
t |
Herbes de Provence |
| 12 |
oz |
Smoked ham, chopped |
| 3 |
|
Jars marinated artichoke |
|
|
hearts 6 1/2-ounce |
|
|
drain |
|
|
& halve lengthwise |
| 1 |
c |
Grated Fontina cheese |
|
|
packed |
| 1 1/2 |
c |
Grated Parmesan, packed |
INSTRUCTIONS
Preheat oven to 350°F. Butter 13 x 9 x 2-inch 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 MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5,
1998
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”