Strata with Spinach and Gruyere
3 T butter
1½ cups chopper onion
2 (10 oz.) packages frozen spinach thawed, drained, and chopped
1 t salt, divided
½ t pepper, divided between eggs and vegetables
1/8 t grated nutmeg
8 cups cubed French bread
6 oz. grated Gruyere (about 2 cups)
2 oz. grated Parmesan (about 2/3 cup)
2¾ cup whole milk
Melt the butter ,add the onions and sauté until soft – do not brown them. Add ½t salt, ¼t pepper, and nutmeg, stir and cook for 1 more minute. Stir in the spinach and set aside.
Butter the inside of a 3 quart baking dish. Add one half of the bread cubes. Top with one half of the spinach mixture and one half of the cheeses. Repeat these layers again.
Beat together the eggs, milk, the remaining ½ t salt and ¼ t pepper. Pour the mixture over the bread and spinach. Cover and chill for at least 8 hours or up to 1 day.
Preheat the oven to 350˚ F. Remove the strata from the refrigerator 30 minutes before baking. Bake uncovered 45-55 minutes or until golden brown and cooked through. Let stand 5 minutes before serving.