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Ham, Cheese, and Spinach Strata

This truly is a dish that works for grown-ups and kids alike; a multi-generational crowd pleaser.
prep time
cook time


Old Cheddar
2 cups, grated
Black Diamond® Old Cheddar
3 tbsp
Lactantia® unsalted butter
medium onion, finely chopped
¾ lb
thinly sliced Black Forest ham, cut in wide ribbons
6 cups
baby spinach, washed, dried, and coarsely chopped
1 cup
Black Diamond® Marble, grated
baguette, cut into 1” cubes (about 7 cups)
large eggs
3 cups
Beatrice® 2% milk
2 tbsp
Dijon mustard
2 tsp
dry mustard
1 tsp
kosher salt
¼ tsp
a few pinches
cayenne pepper
black pepper to taste


  1. Butter a deep 9x13“ gratin dish.
  2. In a heavy frying pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add ham and cook lightly. Remove from heat and add spinach, using tongs to incorporate.
  3. Mix the Black Diamond® Old Cheddar and Black Diamond® Marble together.
  4. Spread one-third of the bread in the gratin dish. Top with one-third of the spinach mixture. Sprinkle with one-third of the cheese mixture. Repeat layering, ending with cheese on top.
  5. In a large bowl, whisk together eggs, milk, Dijon, dry mustard, salt, nutmeg, cayenne, and black pepper. Pour evenly over strata. Cover and refrigerate 6-8 hours. Bring to room temperature before baking.
  6. Preheat oven to 350°F.
  7. Uncover strata and bake for 50 minutes or until cheese is golden and eggs are set.
  8. Let stand for a few minutes before serving.

Learn More About This Cheese

Old Cheddar

Old Cheddar
more information
Old Cheddar