| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 6 cups bread cubes (1/2-inch-diced), from a rustic country loaf, crusts removed
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 2 ounces pancetta, small diced
- 4 cups sliced leeks, white and light green parts (4 leeks)
- 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
- 1 tablespoon chopped fresh tarragon leaves
- 1/4 cup medium or dry sherry
- Kosher salt and freshly ground black pepper
- 1/3 cup minced fresh flat-leaf parsley
- 4 extra-large eggs
- 1 1/2 cups heavy cream
- 1 cup chicken stock, preferably homemade
- 1 1/2 cups grated Gruyere cheese (6 ounces)
Instructions
- Preheat the oven to 350 degrees F.
- Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 1 1/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13-by-9-by-2-inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 398 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 150 mg |
| Sodium | 563 mg |
| Serving Size | 1 of 10 servings |
| Calories | 398 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 150 mg |
| Sodium | 563 mg |
Reviews
Delicious!!! Made for Thanksgiving and my family requested it again for Christmas! Ina rocks!
This is soooo delicious! My family and guests raved about it and it was pretty easy to make. This is definitely going into the rotation!
So delicious! Made an early “Thanksgiving” dinner. I made it a day ahead and it is so flavorful! Everyone gobbled it up! Thanks Ina once again, I LOVE your recipes.
I made this for Thanksgiving instead of stuffing. Soooo Good! My family devoured it! I will make this again and again.
This is the best! We made a double batch for Thanksgiving because everyone has seconds (or thirds)!!
This is wonderful! Everyone went back for seconds, and we decided that we liked it even better just warm. Didn’t change a thing. It says to toast the bread cubes….DO NOT SKIP THIS STEP. The toasty quality made this the best strata type dish I have had.
My entire family LOVED this recipe even the kids, age 11-16, so this is s total winner right there for any parent! For the chef, it’s simple to make, ant the flavors are SO good! I just made it for side with our steak dinner and it was wonderful! I highly recommend!