How to make
1baguette (about 350 g), sliced into scant ½-inch (1 cm) thick rounds
2 cups (500 mL)chopped cooked PC® Boneless Spiral Sliced Hickory Smoked Ham with Brown Sugar Glaze Pouch
1-1/4 cups (310 mL)shredded Gruyère cheese
2 tbsp (30 mL)grainy Dijon mustard
1/2 tsp (2 mL)each salt and black pepper
2 cups (500 mL)milk
How to make
Mist bottom and sides of PC 3.5-Qt Enameled Cast Iron Braiser or 13 x 9-inch (3.5 L) baking dish with cooking spray or brush with oil.
Arrange baguette in single layer in bottom of braiser or baking dish to cover surface (tear or cut rounds in half if necessary to make fit). Top with half each of the ham and the cheese. Repeat with remaining baguette, ham, and cheese (you may have leftover baguette).
Whisk together eggs, mustard, salt, and pepper in large bowl. Whisk in milk until smooth. Pour over top of casserole, ensuring entire top layer is fully soaked. Cover with lid and refrigerate 4 hours, or overnight.
Lorsque vous êtes prêt, préchauffer le four à 350 °F (180 °C).
Bake, covered, until egg mixture is almost set, about 30 minutes. Uncover and bake until top is light golden, about 30 more minutes. Let stand 5 minutes before serving.
- Try this:
Serve dill pickles, grainy Dijon mustard, and Worcestershire sauce on the side.