Cheddar and leek strata

Too few ratings

Lenja Marten

Lead Creative Operations Manager at Kitchen Stories

“This is probably the tastiest way to use up old bread—a real comfort food, ideal for a brunch! If you don't have one around, simply toast a fresh loaf in the oven. Of course, you can also use chard, spinach, or other vegetables in lieu of leeks. You can also prepare the casserole one day ahead. Just store it in the fridge overnight and bake in the morning! #stayhomekeepcooking”

Difficulty

Easy 👌
20
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
leek
200 g bread (stale)
100 g cheddar cheese
100 ml vegetable broth
100 ml milk
egg
olive oil
salt
pepper

Utensils

  • frying pan
  • baking dish
  • Step 1/3

    Cut the leek into rings and wash thoroughly. Heat olive oil in a pan, add leek and fry for 10-15 minutes. Preheat the oven to 180°C/350°F.
    • leek
    • olive oil
    • frying pan

    Cut the leek into rings and wash thoroughly. Heat olive oil in a pan, add leek and fry for 10-15 minutes. Preheat the oven to 180°C/350°F.

  • Step 2/3

    Cut the bread into small pieces and transfer to a baking dish. Grate the cheddar. Whisk the egg and mix with vegetable stock, milk, and most of the grated cheddar. Season with salt and pepper.
    • 100 g cheddar cheese
    • 100 ml vegetable broth
    • 100 ml milk
    • egg
    • salt
    • pepper
    • 200 g bread (stale)
    • baking dish

    Cut the bread into small pieces and transfer to a baking dish. Grate the cheddar. Whisk the egg and mix with vegetable stock, milk, and most of the grated cheddar. Season with salt and pepper.

  • Step 3/3

    Put the leek and cheddar-milk mixture into the baking dish and sprinkle with the rest of the cheese. Bake at 180°C/350°F for 30-40 minutes.

    Put the leek and cheddar-milk mixture into the baking dish and sprinkle with the rest of the cheese. Bake at 180°C/350°F for 30-40 minutes.