Made the Croque Monsieur Strata Gay shared at 30863

Croque Monsieur Strata review

The strata was fairly easy to make, popped right out of the pan (poked with spatula around edges), and looked just as beautiful as the recipe photo.

I typically don't like Stratas or bread puddings but love french toast so I admit bias in my review. I found this Strata lacking flavor and dry - not at all tasty. Dh said it tasted like quiche - he ate a big piece. I made this to share with our kids and freeze in slices. The slice I had this morning topped with cheddar and warmed was better than last night. I'm planning to serve pieces I keep and freeze covered with Ina's Bechemel, sprinkled with Gruyere, baked and topped with a fried egg.

What I did and didn't smileys/smile.gif
* l finished assembling it in the morning at 11, refrigerated, took it out on the counter at 4:30 and in the oven at 5 for only 6 hours of "soaking" instead of 8+ or overnight. I made sure that all pieces were coated with egg before refrigerating by pressing lightly on top and arranged top pieces crust side down
* I overcooked it very slightly. Time range on recipe was 55 to 65. I checked at 50 minutes but it appeared to be not-quite-done with the knife test and there was uncooked egg mixture in places on the top. If I had checked the temp, I'm sure I would have taken it out. At 55 minutes it was just under 200 degrees in most places measured. The outside is perfect brown but I still think 5 or maybe 10 minutes overcooked
* I layered ham/cheese/onion ingredients with bread as directed and ended up with thin strips of "the good stuff" and large areas of egg-bread. If I make again, I will stir to distribute the good stuff
* The 1# loaf of rustic white Italian bread I used was too much bread - possibly by 1/4#. A different type would have provided much different results. So many factors impact how "day-old", dry, dense, etc., the bread is. And I think that I would have preferred an eggy, slightly sweet brioche with this mixture.
* The Black Forest ham I used is tough. In that layer of ham/cheese/onions, the bites of ham require more chewing than I expected - I don't normally buy Black Forest ham. Maybe if the mixture was distributed throughout.
* I used 4oz Gruyere and 4oz Swiss plus some parmesan because I had the Swiss leftover from another recipe. Should have used all Gruyere because the cheese added very little flavor to the way-too-much bread. Next time - all Gruyere.
* I wanted to - but didn't - add colored peppers, sliced mushrooms, diced tomatoes and spinach. Next time, if I make again. More tasty ingredients would make this tastier in my opinion.
* My grainy mustard "grains" stuck to the top of the mixture even though I was whisking as I poured the egg mixture over the strata. Very different flavors for the different layers. Next time I think I'll do all Dijon or a combination of mustards or more mustard or pour on in layers and stir, then add to pan and stir again
* The large pinch of nutmeg was not anywhere near enough. Making the recipe as written with rosemary would be much better - but I don't like rosemary
* I did not use 1 tsp salt but instead used 1/2 tsp garlic salt. We are eating a salt restricted diet and with all of the ham and cheese, I opted for garlic over straight salt and the result was plenty salty for us. But, this may be the worst mistake I made with this recipe because the 1 tsp amount of salt is insignificant considering the amount of bread and eggs. Salt makes flavor pop! Colleen

 
It is a beautiful presentation! Those who love strata may want to make this

and may know better than I how to adapt the recipe. Certainly leaving it longer to soak, baking it less and using all Gruyere and rosemary will make a difference. Colleen

 
I don't use a baguette/sourdough/crusty type of bread for French toast or strata.

I think your idea of brioche or a softer bread might help with the dryness. And being sure it all gets enough egg mix by resting.

 
I couldn't get a photo to work, but I think it was LIVE version. Friends forwarded it

and they all love that 3 second live thing. Personally, I hate it. Creeps me out when a person moves in a photo. I feel like I'm at Hogwarts and the paintings are talking to me.

 
Topped slices with bechamel sauce, Gruyere and a fried egg a la Ina

with a dollop of béch over the egg for Croque Madames. Better smileys/wink.gif Only 4 more frozen slices to go. Colleen

Barefoot Contessa Croque Monsieur
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

https://www.foodnetwork.com/recipes/ina-garten/croque-monsieur-recipe-1916523

 
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