Spring Potato Strata

Servings:

Cooking Time:

Ingredients:

• 2 tbsp butter or margarine
• 3 medium leeks, thinly sliced
• 5 cloves garlic, minced
• 2 cups coarsely chopped red bell peppers
• 8 ounces sliced mushrooms
• 2 ½ lbs potatoes (about 8 medium), cut into ¼-inch thick slices
• 2 ½ cups shredded fontina or Swiss cheese
• 5 large eggs, lightly beaten
• 1 ¼ cups milk
• 1 ½ tsp salt
• ½ tsp pepper
• ½ tsp fresh thyme, chopped (optional)
• Nonstick cooking spray

Instructions:

• Preheat oven to 375°.
• Lightly spray a 13 x 9 inch baking dish with the nonstick cooking spray; set aside.
• In a large skillet, heat butter over medium-high heat until it melts.
• Sauté and stir leeks and garlic 1-2 minutes or until leeks are tender.
• Add bell peppers and mushrooms, cooking 4-6 minutes or until peppers are browned. Remove from heat and set aside.
• Layer half of the potatoes onto the bottom of the prepared dish and sprinkle with 1 ½ cups of the cheese.
• Spoon vegetable mixture over cheese. Layer remaining potatoes over the vegetables.
• In a medium bowl, whisk together eggs, milk, salt, pepper, and thyme; pour evenly over potatoes.
• Cover with aluminum foil.
• Bake 1 hour or until potatoes are almost tender.
• Remove foil; top with remaining 1 cup of cheese.
• Bake an additional 10-15 minutes or until top is golden and potatoes are tender.
• Let stand 5-10 minutes.

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