Sourdough Strata with Leeks, Ham, Fontina, and Baby Kale – American Kitchen

Ingredients

• 4 teaspoons olive oil, divided
• 2 cups thinly sliced leeks (about 2 medium)
• 1 ½ cups chopped ham
• 1 cup chopped red bell pepper (about 1 medium)
• 4 cups loosely packed baby kale (about 4 ounces)
• 1 loaf day old sourdough bread (about 1 pound), cut into 1” cubes
• 8 ounces grated fontina cheese, divided
• 7 large eggs
• 2 ½ cups half-and-half
• ½ teaspoon salt
• ½ teaspoon dried thyme (or 1 ½ teaspoons fresh, chopped)
• ¼ teaspoon pepper
• 1/8 teaspoon nutmeg