Woodland Strata with Alpine Fondue

This Woodland Strata layers roasted mushrooms, hearty kale, alpine cheeses, and torn country bread in a savory, custardy base. Baked covered to encourage a gentle rise, it finishes uncovered with a golden, crisp top. A warm drizzle of Gruyère fondue adds a final note of richness. Cozy, make-ahead friendly, and well-suited for brunch or as a vegetarian centerpiece on a cold evening.

1–1½ pounds wild mushrooms (preferably a mix of oyster, maitake, or shitake), torn into large pieces

5 sprigs fresh thyme

2 tablespoons olive oil

10 large eggs

4 cups whole milk

2 teaspoons Dijon mustard, divided

1 loaf country bread, torn into 1-inch pieces (about 10 cups)

1 bunch lacinato kale, blanched, drained, and chopped

2 cups Gruyere, grated

2 cups Comte, grated

¾ cup dry white wine (such as Sauvignon Blanc, Pinot Gris, or dry Riesling)

1 teaspoon cornstarch

1 bunch chives, chopped

Kosher salt

Black pepper

Heat the oven to 425°F. Add the mushrooms and thyme directly to a 4 qt. casserole. Drizzle with olive oil, season with Kosher salt and pepper, and roast for 30–35 minutes, stirring once, until deeply browned. Remove and reduce the oven temp to 350°F.

In a large mixing bowl, whisk eggs with milk and 1 teaspoon Dijon mustard, then season with 2 teaspoons of Kosher salt and ½ teaspoon of black pepper. Add the torn bread, blanched kale, roasted mushrooms and bacon, ½ cup of gruyere and ½ cup of grated Comte cheese. Stir to combine, then transfer back to the baking dish. Sprinkle the top with another ½ cup of grated gruyere and ½ cup of grated Comte. Cover and let it sit for 15 minutes.

(If you are making ahead, place the baker in the refrigerator for up to 24 hours before baking.)

Transfer to the oven and bake while covered for 30 minutes. Uncover and bake for an additional 25-30 minutes until puffed, golden, and set in the center.

While the strata is baking, prepare the alpine fondue. Warm the white wine in a small saucepan over medium heat until it’s steaming but not boiling. Mix the remaining 1 cup of Gruyere and 1 cup of Comte with the cornstarch, then gradually add to the simmering wine, whisking until the cheese is melted before adding more. When all the cheese is added, whisk until the mixture thickens slightly, after about 30 to 60 seconds. Season with remaining teaspoon of Dijon mustard, Kosher salt, and pepper and keep warm until you are ready to serve.

Allow the strata to rest 10 minutes before serving. The bread will be custardy on the bottom, and crisp, cheesy, and golden on top. Sprinkle with chopped chives and serve with the alpine fondue on the side.