Featured Recipe
Leek Ham Cheddar Strata
By Kate
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A layered savory bread bake starring sautéed leeks, ham, aged cheddar, and crusty bread. Custard made from eggs, cream, and milk soaks through. Baked gently, then finished hot to brown layers. Tangy white wine deglaze brightens the leeks. Classic strata reworked—subtle tweaks on cheese and aromatics to lift flavor. Easy to prep ahead. Great for brunch or dinner with a simple salad. Versatile—can swap ham for smoked chicken or bacon. Texture should be custardy but set, with a crisp top. Avoid soggy by drying bread first. Signs of doneness: custard puffed, knife emerges clean, edges browning crisp.
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Prep:
50 min
Cook:
40 min
Total:
Serves:
4 servings
breakfast
brunch
comfort food
baked dishes
Introduction
Strata starts simple—bread, eggs, cream—and yet it demands technique to nail the creamy center and crisp top. The trick? Dried bread first. Fresh bread traps too much liquid and turns mushy. Toasting creates structure; the pores snap open, begging for custard soak but holding shape. Leeks are sweated low and slow, coaxing out sweetness without browning. Quick deglaze with white wine cuts richness and adds sharp notes that balance cream and cheese. Using smoked ham over plain brings smoke depth—comfort food redefined. Aged cheddar swaps in for mimolette; sharper, tangier cheese makes a bolder bite. Parmesan adds a savory punch, enhancing crust browning and umami. Don’t skimp on fresh herbs; thyme and parsley add freshness. Dusting black pepper before baking unlocks earthiness in final dish. Heat control is your friend here. Slow and gentle custard set then roaring hot to crispen the crust. Underbake and you get watery mess; overbake and custard dries, crunch losing creaminess. Key visual cues: edges golden, center softly wobbly but sets as it cools. Rest happens after oven. Slicing too soon will cause crumble.
Ingredients
About the ingredients
Bread is your base. Go for a sturdy sourdough or rustic country loaf. Avoid store sliced white—it gets mushy. Drying adds crunch and holds custard. Leek white and pale green only; dark greens too fibrous—save them for stock. Garlic and thyme develop aromatic backbone. White wine is classic but vermouth or even chicken stock can play backup. Parsley adds brightness but can be swapped for chives or tarragon for different herb profile. Smoked ham is ideal but smoked chicken or turkey are options. Cheese swap hinges on how sharp and aged—aged cheddar brings tang and bite distinct from mellow mimolette. Parmesan isn’t a traditional strata addition but its saltiness crisps the surface beautifully. Heavy cream ensures richness; half-and-half can lighten but expect less decadence. Olive oil drizzle just before baking encourages golden crust and adds slight fruitiness. Season judiciously—bread can mute salt, so err on the side of seasoning well. Don’t forget black pepper freshly ground; it elevates flavor layers.
Method
Technique Tips
Preheat and dry bread first—essential to avoid soggy bottom. Bread should feel crisp with golden edges but not burnt. Keep leeks low and slow to soften without caramelizing. Caramelized bits overpower here. Deglaze pan off heat to capture all flavor, scraping fond bits gently. Egg custard whisking must be steady; no lumps, no bubbles. Bubbles create air pockets leading to uneven texture. Layer with care: press bread gently to absorb custard but don’t mash—maintain air gaps. Cheese layered inside and on top makes sure melting is uniform. Covering strata during initial baking traps steam, helping custard cook evenly. Removing foil last steps crisps crust; key for texture contrast. Watch oven temp carefully; too hot = burnt edges, too low = rubbery custard. Test doneness with knife tip; a little moisture is fine. Cooling portion helps custard finish setting; patience pays. For last-minute tweaks, swap whites for herbs like sage or replace wine with sherry. Reheating should be slow and covered; microwave ruins custard texture. Keep some olive oil handy for extra drizzle if crust looks dry before serving.
Chef's Notes
- 💡 Start with stale bread. Fresh gets soggy. Stale is your friend. Crisp it lightly, let it dry. About 12 minutes in 140 C brings structure. Oven timing crucial.
- 💡 Leeks need low, gentle cooking. Strong heat burns edges. Sweat for sweetness, not color. About 9 minutes till translucent—aroma fills the kitchen.
- 💡 Egg custard texture matters. Whisk without bubbles, steady hand. Avoid lumps for even bake. Should feel slightly frothy not frothy. Key for creamy center. Patience pays off.
- 💡 Layering is key. Press bread gently; don’t smash. Spread ingredients evenly—ham holes filled. Cheese should cover well—melt uniform. Top last with cheese for good crust.
- 💡 Cooling helps set custard. Wait 10 minutes after baking. If sliced too soon, it falls apart. Let it rest. Patience, again, yields results in texture.
