Leek Ham Gruyere Brunch Casserole
From krumkake 15 years agoIngredients
- 1 large leek, white and part of the green sliced thinly shopping list
- 2 large cloves of garlic, diced shopping list
- 2 tablespoons butter shopping list
- Additional butter for buttering the baking dish shopping list
- 1 loaf French bread, cubed into 1’ cubes (depending on the size of your loaf, you may or may not need the entire loaf - you need enough to cover the bottom on the baking dish, and a layer on the top) shopping list
- 1½ cups cubed smoked ham (I prefer the saltiness of smoked ham over the sweet taste of honey or brown sugar ham - if you don’t have leftover ham to use, just ask the deli person to slice a 1” thick piece of smoked ham for you) shopping list
- 1½ cups grated gruyere cheese (swiss cheese will do, but gruyere is worth the splurge!) shopping list
- 1¾ cups half-and-half or whole milk shopping list
- 4 large eggs shopping list
- ¼ teaspoon salt shopping list
- ¼ teaspoon garlic salt shopping list
- ¼ teaspoon pepper shopping list
- OPTIONAL: a very light drizzle of hollandaise sauce over each slice is a nice addition, too. If you put the sauce in a separate gravy server, your guests can have the choice of adding it or not…I’m a big fan of hollandaise, so of course I never pass it up! shopping list
How to make it
- In a medium skillet, melt 2 tablespoons butter; add the leeks and garlic, stirring over medium heat just until lightly browned (don’t let the garlic burn or it will have a bitter taste).
- Generously butter a glass 11x7 baking dish (the glass baking dish will give you a nice browned crust around the sides and bottom of the casserole, as well as the top).
- Place a single layer of bread cubes in the bottom of the baking dish.
- Cover bread with ham cubes, then grated cheese, then the sautéed leeks and garlic.
- Place another single layer of bread cubes over the top of the mixture.
- In a 3 cup measuring cup, measure the half-and-half, then break in the eggs and add the seasoning.
- Use a whisk or immersion blender to mix the ingredients together well.
- Pour the egg mixture over the top of the casserole, making sure to get it into the corners and all around the top of the dish.
- Cover tightly with foil and refrigerate 2 to 12 hours.
- When ready to bake, remove foil and bake casserole at 325 degrees for 60 to 75 minutes, until a knife inserted in the center comes out clean and the top and sides of the casserole are a golden brown.
- If the top begins to brown too much before the casserole is done, lay a piece of foil loosely over the top and remove it the last 10 minutes of baking time.
- Let the casserole set for about 10 minutes before cutting into squares and serving.
The Rating
Reviewed by 6 people-
Oh, YUM!!!!! Saving for later! Thank you!
pat2me in Nashua loved it -
Leeks are my favorite onion variety. The flavor would be phenomenal. Love this, have a happy day, dear.
notyourmomma in South St. Petersburg loved it -
Another winner Krum. Loveerly.
jenniferbyrdez in kenner loved it
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