SPINACH AND GRUYERE STRATA

Preparation

Grease a 9x13” baking dish with butter and set aside. In a large skillet, heat 1 tsp. olive oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Set aside. In large sauté pan, over low-medium heat, add 2 Tbsp. butter and 2 Tbsp. olive oil. When it is hot and shimmery, add onions and lightly sprinkle with salt. Cook, stirring often, until tender and beginning to caramelize, about 15 minutes. Be careful not to burn. Add garlic to onions and stir until fragrant, about 30 seconds. Turn off heat and drain out excess the oil and butter, leaving approx. 2 Tbsp. in pan. Add spinach to pan, mixing well to combine. Lightly season with salt and pepper and gently combine again. Add a layer of cubed bread to bottom of buttered baking dish. Cover evenly with half of the Gruyère. Layer with remaining bread. Add spinach and onion mixture on top, using a fork to pick up and place where needed. Top with remaining cheese. In a large mixing bowl, beat eggs, white wine, and half and half with a whisk. Season with salt and pepper, beat to combine. Carefully pour egg mixture over the layers of spinach, cheese, and bread, making sure to reach corners of the dish. Gently lift bread to incorporate egg mixture underneath. When done, press bread down with the back of a cooking spoon to help absorb liquid. Cover with plastic wrap and place in refrigerator overnight. When ready to bake, preheat the oven to 350°F. Remove plastic and discard. Cover with foil and bake for 30 minutes, taking care to not touch the cheese with foil. Remove foil and bake 20 minutes more, or until strata is bubbling and lightly golden brown. Remove from oven and let rest at least 20 minutes, or longer.