| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ham, Casserole |
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 |
lg |
Eggs |
| 1 |
tb |
Chopped garlic |
| 1 1/2 |
ts |
Salt |
| 3/4 |
ts |
Black pepper |
| 1/2 |
ts |
Ground nutmeg |
| 12 |
oz |
Soft fresh goat cheese (such as Montrachet); crumbled (about 3 cups) |
| 2 |
tb |
Chopped fresh sage |
| 1 |
tb |
Chopped fresh thyme |
| 1 1/2 |
ts |
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
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