Using both Gruyère and fontina gives this savory dish complex flavor—and they melt beautifully. If you use only Gruyère, just double the amount. You can assemble most of this dish up to 1 day ahead and refrigerate, covered; then add the batter, and bake.

　　

Ingredients

serves 6 to 8

　　2 tablespoons unsalted butter, plus more for the dish

　　1 bunch leeks (4 to 6), white and pale-green parts only, halved lengthwise, cut into 1/4-inch-thick half-moons, and rinsed well (about 3 heaping cups)

　　1 teaspoon coarse salt, plus more for seasoning

　　1/4 teaspoon freshly ground pepper, plus more for seasoning

　　8 large eggs

　　1 quart milk

　　8 slices challah or brioche (1/2 inch thick)

　　6 ounces thinly sliced ham

　　2 tablespoons thyme leaves

　　1 cup grated Gruyère cheese (4 ounces)

　　1 cup grated fontina cheese (4 ounces)

　　

Step 1

Preheat the oven to 325°F. Butter a 9 × 13-inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook the leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.

　　

Step 2

Whisk together the eggs and milk. Whisk in the salt and pepper. Set the batter aside.

　　

Step 3

Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour the batter over the top; press gently so the bread absorbs the liquid.

　　

Step 4

Bake until puffed and golden brown (tent with foil if the edges brown too much before the center is set), about 1 hour.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.