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Spring Potato Strata
2 tablespoons butter or margarine 3 medium leeks, thinly sliced 5 cloves garlic, finely chopped 2 cups coarsely chopped red bell peppers 1 (8 ounces) package sliced mushrooms 2 1/2 pounds potatoes (about 8 medium) cut into 1/4-inch thick slices 2 1/2 cups shredded Fontina or Swiss cheese, divided use 5 large eggs, lightly beaten 1 1/4 cups milk 1 1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme leaves crushed (optional) Preheat oven to 375 degrees F. Lightly spray 13x9-inch baking dish with no-stick cooking spray; set aside.
In large skillet, heat butter over medium-high heat until melted. Cook and stir leeks and garlic 1 to 2 minutes or until leeks are tender.
Add bell peppers and mushrooms; cook 4 to 6 minutes or until peppers are crisp-tender. Remove from heat; set aside.
Layer 1/2 of the potatoes onto bottom of prepared dish; sprinkle with 1 1/2 cups of the cheese. Spoon vegetable mixture over cheese. Layer remaining potatoes over vegetables.
In medium bowl, whisk together eggs, milk, salt, pepper and thyme (if desired); pour evenly over potatoes. Cover with aluminum foil.
Bake 1 hour or until potatoes are almost tender.
Remove foil; top with remaining 1 cup cheese. Bake an additional 10 to 15 minutes or until top is golden and potatoes are tender.
Let stand 5 to 10 minutes; cut into 8 servings.
Servings: 8 Source: unknown
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