ARTICHOKE, GOAT CHEESE AND SMOKED HAM STRATA (for eight)

2 tablespoons butter, softened (for the baking dish)

8 cups sourdough bread, cut into 1 inch cubes

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh thyme

1-½ teaspoons herbes de Provence

12 ounces smoked ham, chopped

three 6-½ ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2-½ cups)

1 cup (packed) grated Fontina cheese

1-½ cups (packed) grated Parmesan

12 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups)

1 cup whipping cream

1-3/4 cups whole milk

9 large eggs

1 tablespoon chopped garlic

1-½ teaspoons salt

¾ teaspoon black pepper

½ teaspoon ground nutmeg

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1. Butter a 13 x 9 x 2 inch glass baking dish.
2. Mix herbs in a small bowl to blend.
3. Spread one-third of bread cubes in prepared dish. Top evenly with one third of ham, artichoke hearts, herbs, Fontina, Parmesan and goat cheese.  Repeat layering twice, ending with the cheeses.
4. Whisk cream, milk, eggs, garlic, salt, pepper and nutmeg together in a large bowl to blend. Pour evenly over strata.  Refrigerate, covered with plastic wrap, for at least 8 hours to allow bread to absorb custard.
5. Let strata stand at room temperature for 30 minutes. Put a rack in middle of oven and preheat oven to 350*.
6. Bake strata, uncovered, until puffed, golden brown and cooked through, about 55 minutes . Let stand for 5 minutes before serving.

NOTE:  The strata can be refrigerated for up to 24 hours before baking.

adapted from Bon Appetit Magazine, December, 1997