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sweet potato strata with smoked gouda and leeks // the muffin myth
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sweet potato strata with smoked gouda and leeks

Strata is a great make ahead meal. Layer the ingredients into a baking dish a night in advance, or bake it off and freeze slices for grab and go lunches.
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8
Author Katie Trant

Ingredients

  • 8 cups cubed whole grain bread in one-inch cubes I used a sourdough rye
  • 3 cups shredded sweet potato about one large
  • 1 ½ cups thinly sliced leeks about one large
  • 2 cups coarsely grated smoked gouda
  • 1 cup finely grated Parmesan cheese
  • 9 large eggs
  • 2 tablespoon smooth dijon mustard
  • 2 ¾ cups milk
  • 1 teaspoon salt
  • freshly ground black pepper

Instructions

  • Generously butter a 9x13 casserole dish.
  • Layer one-third of the bread cubes over the bottom of the dish. It won't fully cover the bottom, but this is ok.
  • Layer one-third of the shredded sweet potato over top of the bread, followed by one-third of the leeks, one-third of the smoked gouda, and one-third of the Parmesan.
  • Repeat these layers two more times.
  • Whisk eggs together with Dijon mustard, then whisk in the milk, salt, and pepper.
  • Pour the custard over top of the strata layers. Cover with plastic wrap, and set in the fridge overnight or for at least one hour, but up to one day.
  • When you're ready to bake, preheat the oven to 350°F /180°C.
  • Bake the strata for 45-55 minutes, until it is puffed and golden on top, and no longer so jiggly in the middle (a little jiggle is ok as it will continue to cook as it cools).
  • Remove from the oven and let stand for 10 minutes before serving.

Notes

TO PACK FOR LUNCHES:
Allow the strata to cool completely. Slice into squares and wrap with foil. Place the foil squares in the freezer until you are ready to eat.
You can either remove from the freezer the night before and reheat in the oven in the morning, or pack frozen and re-heat in a microwave.