Recipes from the Grapevine Cottage

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Ham, Artichoke and Three Cheese Strata

This has been Linda’s “go to” brunch dish for a number of years – always a favorite of everyone who eats it. Earlier this summer, she made it for a small group, and not wanting so many leftovers, divided it into two 9-inch x 9-inch glass baking dishes, and then froze one of them. It thawed and served perfectly a few weeks later.

Serves 8-10


8 cups of 1-inch bread cubes (I don’t even worry about trimming the crusts)
2 cups whole milk
1-1/2 cups half and half
1/4 cup olive oil
8 or 9 large eggs
1 tablespoon diced garlic
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1-1/2 teaspoon herbs de Provence
12 ounces ham, cut into small cubes
1 15-ounce can of artichokes, drained and cut into pieces
6 ounces soft fresh goat cheese, crumbled
1 cup (packed) grated Fontina cheese
1 1/2 cups (packed) grated Parmesan cheese


Heat oven to 350 degrees. Spray either a 13-inch x 9-inch x 2-inch or two 9-inch x 9-inch glass baking dishes with Pam. Whisk milk and olive oil in large bowl. Stir in bread and let stand until liquid is absorbed. Whisk half and half, eggs, garlic, salt, pepper & nutmeg in another large bowl to blend. Add goat cheese. Mix herbs in a small bowl to blend. Place half of bread mixture in dish. Top with half of ham, artichoke hearts, herbs, and the cheese, then pour half of the half and half mixture over. Repeat layering 1 more time. Bake uncovered until firm in center and brown around the edges, about 1 hour. (Can be made 1 day ahead. Cover and chill).