Goat Cheese, Artichoke And Smoked Ham Strata

• 2 cps whole milk
• 1/4 cup olive oil
• 8 cups 1" cubes sourdough bread, crusts trimmed
• 1 1/2 cps whipping cream
• 5 lg egss
• 1 tbls black pepper
• 1/2 tsp ground nutmeg
• 12 oz soft fresh goat cheese, crumbled
• 2 tbls chpped fresh sage
• 1 tbls chopped fresh thyme
• 1 1/2 tsp herbes de provence
• 12 oz smoked ham, chopped
• 3 6 1/2 oz jars marinated artichoke hearts, drained, halved lengthwise
• 1 cp grated Fontina cheese
• 1 1/2 cups packed grated Parmesan

1. Preheat oven to 350F. Butter 13x9x2 glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
2. Whisk cream and next 5 ingredients to another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
3. Place half of bread mixture in prepared dish. Top with half of hamm, artichoke hearts, herbs and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses and cream mixture.
4. Bake uncovered until firm in center and brown around edges, about 1 hour.

milk, olive oil, bread, whipping cream, black pepper, ground nutmeg, goat cheese, sage, thyme, ham, hearts, cheese, parmesan

Taken from www.epicurious.com/recipes/member/views/goat-cheese-artichoke-and-smoked-ham-strata-50018857 (may not work)