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All-Clad Slow Cooker Vegetable Cheese Strata

3 tablespoonsolive oil
1 mediumonion, chopped
1 cupfinely chopped scallion
8 ouncesmushrooms, finely chopped
4 assortedbell peppers, chopped
1 tablespoonfresh thyme, chopped
1 loafItalian bread, cut into 1-inch cubes
4 cupsextra-sharp cheddar, grated (about 12 ounces)
1-1/2 cupsfreshly grated Parmesan
12 largeeggs
3-1/2 cupsmilk
3 tablespoonsDijon-style mustard
Tabasco to taste
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All-Clad Slow Cooker Vegetable Cheese Strata - Instructions

Butter the ceramic insert of your All-Clad Slow Cooker. In a large All-Clad skillet,
cook the onion, the scallions and the mushrooms in the olive oil over medium heat,
stirring until the onion is softened. Add the bell peppers, thyme and salt and pepper
to taste, and cook the mixture, stirring, for 10 to 15 minutes, or until all the
liquid the mushrooms gives off is evaporated and the peppers are tender. Arrange half
the bread cubes in the bottom of the buttered slow cooker, spread half the vegetable
mixture over them and sprinkle half the Cheddar and half the Parmesan over the
vegetables. Arrange the remaining bread cubes over the cheese, top them with the
remaining vegetables, and sprinkle the remaining cheese over the top. In a bowl, whisk
together the eggs, milk, mustard, Tabasco, and salt and pepper to taste. Pour the egg
mixture evenly over the strata. Cover and let sit for 30 minutes, occasionally
pressing down lightly on the top with the back of a large spoon to help the bread
absorb the liquid. Cook in the All-Clad Slow Cooker on low for 4 hours, or until it is

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All-Clad Slow Cooker Vegetable Cheese Strata - Instructions Continued

puffed and cooked through. Remove the lid slightly and continue to cook for an
additional 30 minutes.

Serves 8-10

Recipe courtesy of Gourmet Magazine February 1991, Modified by Crystal Schreck
February 2008

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