Please consult the OU's guidelines for checking fruits and vegetables.

Smoked Cheese, Leek, and Red Pepper Strata
Smoked Cheese, Leek, and Red Pepper Strata Eileen Goltz | Dairy
3 hours, 40 minutes 40 minutes
2 hours
1 hour
6 to 8 servings

  • 2 Tablespoons butter
  • 2 medium red peppers
  • 2 leeks, white only
  • 1 loaf focaccia bread
  • 1 cup mild smoked cheese, grated (we use smoked Amish yogurt cheese)
  • 1½ cups milk
  • 1½ cups half & half
  • 9 large eggs, slightly beaten
  • 2 Tablespoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

  1. Spray a 9x13-inch baking pan with nonstick cooking spray.
  2. Slice leek, cut red pepper into small dice, and sautee both in the butter until soft; set aside.
  3. Cube foccacia into 1/2-inch pieces. Spread half of the bread cubes in the prepared 9 x 13” pan. Top with 3/4 of the cheese and 3/4 of the leek and red pepper mixture. Repeat layers: bread cubes, cheese, pepper/leek mixture.
  4. In a medium bowl whisk together the milk, half & half, eggs, Dijon, salt and pepper. Pour the egg mixture over the bread and cheese. Cover and chill for at least 2 hours or overnight if desired.
  5. Preheat oven to 350 and bake, uncovered for 45 to 60 minutes.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.