Slow-Cooked Spinach Strata with Gruyère and Garlic

Slow-Cooked Spinach Strata with Gruyère and Garlic
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  • 1⁄2 tsp. ground nutmeg
  • 1 Tbs. Dijon mustard
  • 1⁄4 cup minced fresh chives, for garnish
  • Cooking spray
  • 10 large eggs
  • 3-1⁄4 cups 2% milk
  • 1 large lemon, preferably organic
  • + 8 more ingredients
    • 1-3⁄4 tsp. kosher salt, divided
    • 2 lbs. pre-washed fresh baby spinach, divided
    • 5 Tbs. extra-virgin olive oil, divided
    • 6 Tbs. finely chopped garlic (about 14 cloves, or 1 large head)
    • 1 large loaf unsliced country bread (such as a miche boule), crusts cut off and bread diced into 1-inch cubes
    • 3 grinds black pepper
    • 4 cups shredded Gruyère (from slightly more than 1 lb.), divided
    • 1 cup grated Parmigiano-Reggiano, divided

Heat the oven to 300°F. Line your slow cooker with foil to cover the hot spot and make it easy to remove the finished casserole, then grease the foil with cooking spray. With a vegetable peeler, gently peel the yellow zest from the lemon. Place on a small piece of cheesecloth, then use twine to c...

View full recipe at Fine Cooking


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