Chicken Cheese Strata

The farrier accounts have leveled at seventeen — I've been at this number for two months and I'm not adding more. Cole handles six of the straightforward accounts independently now and I handle the rest, with the therapeutic cases being entirely mine. The revenue is where I need it to be and the hours are sustainable, which is a balance I've been working toward for years. A business that requires you to work unsustainable hours isn't a business, it's a trap. Tom Whelan told me that years ago and he was right about it then and the years have confirmed it.

The vaccine is available for people sixty-five and over in Montana now, which means Mom and Dad are eligible. I drove them to the clinic in Livingston on Thursday. They both got the first shot. Dad accepted it with the equanimity he applies to necessary medical procedures — not enthusiastic, not resistant, just practical. Mom said the nurse was very kind. That's her metric for most experiences.

The relief of it. I didn't fully register how much I'd been holding until I was driving home and felt some of it leave. A year of careful management, of watching what they touched and who they were near and whether the precautions were enough. Now at least the risk is being actively reduced. The second shots are in three weeks. March will be better than February in that particular way.

Made scalloped potatoes Sunday — thin-sliced Yukon Golds in cream with garlic and Gruyere, baked slow until the top is crusted and the center is giving and the whole thing holds its shape when you cut into it. I've made this many times but this version was right in a way I associate with having done something long enough that you've stopped thinking about it and started trusting it.

There’s something about a dish that requires layering and time — the kind where you do the work and then trust the oven to finish it — that felt exactly right coming off a week like that one. The second shots are scheduled, the accounts are steady, and Mom said the nurse was kind; some things are just settling into place the way they’re supposed to. This Chicken Cheese Strata is that kind of cooking: you build it, you let it go, and it comes out holding its shape.

Prep Time: 20 min | Cook Time: 50 min | Total Time: 1 hr 10 min | Servings: 6

Ingredients

6 slices sturdy white or sourdough bread, cubed (about 4 cups)
2 cups cooked chicken, shredded or diced
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded Gruyere or Swiss cheese
4 large eggs
2 cups whole milk
1/2 cup sour cream
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh chives or parsley, for garnish
1 tablespoon unsalted butter, for the baking dish

Instructions

Prepare the dish. Preheat oven to 350°F. Butter a 9x13-inch baking dish thoroughly. Spread the cubed bread evenly across the bottom of the dish.
Layer the filling. Scatter the cooked chicken evenly over the bread cubes. Sprinkle 1 cup of the cheddar and all of the Gruyere over the chicken layer.
Make the custard. In a large bowl, whisk together the eggs, milk, sour cream, Dijon mustard, garlic powder, onion powder, salt, and pepper until fully combined and smooth.
Pour and press. Pour the custard mixture evenly over the bread, chicken, and cheese. Gently press down with the back of a spoon so the bread begins to absorb the liquid. Let stand for 10 minutes, pressing occasionally.
Top and bake. Sprinkle the remaining 1/2 cup cheddar over the top. Bake uncovered for 45–50 minutes, until the center is just set, the top is golden, and the edges are bubbling. A knife inserted in the center should come out clean.
Rest before serving. Let the strata rest for 10 minutes before cutting. It will hold its shape cleanly when sliced. Garnish with fresh chives or parsley and serve warm.

Nutrition (per serving)

Chicken Cheese Strata — When the Work Finally Holds Its Shape