Strata your way

The best thing about this recipe is that you can substitute the first three ingredients with anything you like, so if you want spinache and sausage put those in instead, or if you want it with out any vegetables leave them out.  You can also try different cheeses, like gruyere, gouda etc... It will always be deliciouse.

12 oz sliced mushrooms

1 cup diced ham

1 cup diced asparagus

2 tbs butter

6 (1 ounce) slices bread, cubed

2 cups shredded Cheddar cheese

6 eggs

2 cups milk

1 teaspoon salt

1 teaspoon ground dry mustard

1. Melt the butter in a large, deep skillet, then add mushrooms and asparagus . Cook over medium-high heat until evenly brown. Drain, and set aside.
2. Mix together bread cubes, mushrooms, asparagus, ham, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
4. Bake for 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Cheese potatoes au gratin

 

• 1 yellow onion, thinly sliced
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• 2 pounds russet potatoes (4 large potatoes)
• 2 cups plus 2 tablespoons heavy cream
• 2 1/2 cups grated Gruyère, or cheddar cheese (1/2 pound)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup of diced Ham (optional)

1.Preheat the oven to 350 degrees F.
2.Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
3.Saute the onions in the olive oil and butter on medium-low heat for 15 minutes, until tender. 4.Peel the potatoes, then thinly slice them by hand or with a mandoline. 5.Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed onion and mix well. 6.Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of cheese and sprinkle on the top. Bake for 1 1/2  to 2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.