Strata

This is easy and tasty. I like it because I can make it ahead. I like to use whole wheat bread to make it healthier. You can use whole milk, but 1% is a little less rich.

Strata

8 ounces whole wheat bread (sturdy/dense one NOT airy sandwich bread), cut into ½ inch thick slices

2 tablespoons olive oil

1 tablespoon unsalted butter, soft

12 ounces red potatoes, cut into ½ inch cubes (with skin)

1 shallot, chopped fine (1/3 cup)

2 garlic cloves, chopped fine

2 teaspoons fresh rosemary

2 tablespoons finely chopped thyme or parsley

½ cup dry white wine

6 large eggs

1 ¾ cups milk, low fat is fine

5 ounces good melting cheese (gouda, muenster, havarti, fontina, asiago), grated

Leave the bread slices on a wire rack overnight to dry out completely.

Boil the potatoes in salt water (water + pinch salt) until the fork goes in but with resistance (about 5-10 minutes). Drain and heat oil in a skillet until almost smoking. Add the potatoes and let them get golden all over. Add the shallot and cook for 30 seconds. Add the rosemary and garlic and stir for a couple of seconds. Move to a bowl and add wine to the skillet. Simmer until wine is reduced to a tablespoon.

Add thyme or parsley to the potato mixture. Season mixture with salt and pepper to taste.

I do not season with salt because the strata comes out too salty for me. I do not add a lot of salt when I cook so my salt buds are 'underworked'. The strata has plenty of cheese with salt in it and that is plenty of salt for my taste buds. If you like salt then salt the potatoes to your taste.

In another bowl, combine eggs and whisk them well. Add the milk and reduced wine.

Butter 8x8 dish with soft butter. Arrange half the bread on the bottom (break it to fit it as best you can). Sprinkle with half the potato mixture and half the cheese. Arrange the rest of the bread and sprinkle with the rest of potato mixture and cheese. Pour the milk mixture over the top (it will look like too much liquid, but the bread will absorb it). Cover with plastic wrap and put a folded up kitchen towel on top. Put two 28 ounce cans of tomatoes sideways and refrigerate overnight.

The next day, remove the strata from the fridge and let it warm up on the counter while you preheat the oven to 325 F. Remove the cans, towel and plastic and bake for 50-60 minutes. It is ready when the strata is puffy and pulled away from the sides.

Let the strata cool for 20 minutes and eat! It is best eaten the same day.