Spinach, Mushroom & Cheese Strata

Adapted from Gourmet February 2003.  Variations abound:  replace spinach-mushroom mixture with fresh asparagus (peel & slice into thin diagonals, infuse milk with asparagus trimmings). Grilled onion & red pepper with cheddar for Suzapalooza (Suzy's 70th).

2 Tbsp. butter

1 large onion, chopped

1 Tbsp. chopped garlic

2 cups cooked fresh spinach

1 cup cooked sliced mushrooms

salt, pepper, nutmeg

2 1/2 cups skim milk

1 cup half and half

9 eggs

1 Tbsp. Dijon mustard

8 cups cubed (1 inch) Italian or French bread

Gruyere, 2 cups grated

Parmesan, 1 cup grated

Use 1 Tbsp. of the butter to grease a 9x13-inch glass pan. Cook onion and garlic in remaining 1 Tbsp. butter until soft. Add the spinach and mushrooms along with 1/2 tsp. salt, 1/4 tsp. pepper, 1/4 tsp nutmeg.

Whisk together milk, cream, eggs & mustard with 1/2 tsp. salt, 1/4 tsp. pepper.

Spread half of bread in pan. Scatter half of vegetable mixture on top. Top with half of cheeses. Repeat with remaining bread, vegetables, cheeses. Pour egg mixture evenly over strata. Cover with plastic wrap and chill for at least 8 hours.

Let strata stand at room temperature for 30 minutes. Preheat over to 350F. Bake strata uncovered until puffed, golden brown & cooked through--about 50 minutes