Spinach, Prosciutto & Gruyère Strata in the Slow Cooker
Nicki Sizemore
Description
My mom used to make a ham-and-cheese strata on special occasions when I was growing up, and this version, which incorporates leeks, prosciutto, and Gruyère, is deliciously nostalgic with a dash more sophistication. Lining the slow cooker with aluminum foil will enable you to transfer the cooked strata to a platter before serving, making for a lovely presentation. It’s the perfect centerpiece for leisurely weekend brunches and holidays, and it’s also a delicious weeknight dinner when paired with a green salad. Take note that the bread needs to sit out overnight to dry out (or you can dry it out in the oven, see tip below). You’ll also need to defrost frozen spinach before beginning. I usually pop the spinach in the fridge overnight, or you can defrost it in the microwave. You will need a 4- to 7-quart oval slow cooker for this recipe. This strata is delicious on its own with coffee for brunch, or alongside a big green salad for dinner. We eat this as often for dinner as we do for brunch. Note: You can omit the prosciutto for a vegetarian version, or swap in serrano ham, sliced deli ham or even salami instead. Find video instruction for this recipe in Slow Cooker Made Fresh
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January 1, 1970
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Author Placeholder
January 1, 1970
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Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.