4-6 servings

We serve this with mixed greens tossed with champagne vinaigrette.

Wine Pairing Owen Roe Rosa Mystica Cabernet Franc, 2008, $38.00 A broad, generous (and suprisingly not heavy) wine with full fruit and savory herb notes challenge and complement the assertive elements in the Strata.



14 ounces crusty bread (we use 1/2 baguetteand 1/2 wheat levain), crust removed and cut into medium size cubes

1 quart half and half

1 bay leaf

3-4 peppercorns

Sprig of thyme

Small pinch of chili flakes

Heavy grating of nutmeg
3 cloves

Large pinch of salt

6 eggs

1 heaping tablespoon Dijon mustard

1 small yellow onion, chopped and sauteed

10 ounces Rogue Creamery Smokey Blue, crumbled

1 large sweet potato, peeled and cut into 1/4 inch cubes, cooked in salted water until tender and well drained

10 pieces of bacon, cooked and chopped



Infuse half and half with bay, thyme, chili, nutmeg, clove, salt, whisk eggs with mustard–temper and strain. Lightly toast bread cubes and mix into warm custard. Let sit until most of the liquid is absorbed (about thirty minutes). Chill mixture overnight. Add onion, cheese, sweet potato and bacon to bread mixture. Put in parchment lined and buttered pan (Use a six inch deep third hotel pan or a loaf pan). Bake at 375° for 45-60 minutes until strata is brown and firm. Cool in pan completely before unmolding. To serve, slice into 1 1/2 inch slices (these can be reheated in oven or grilled).

Chef Hilary Carson
From Cheese Bar in Portland, Oregon | + posts