Spring Potato Strata
Ingredients
- nonstick cooking spray ⓘ
- 2 tablespoons butter or 2 tablespoons margarine ⓘ
- 3 medium leeks, thinly sliced ⓘ
- 5 cloves garlic, finely chopped ⓘ
- 2 cups coarsely chopped red bell peppers
- 1 (8 ounce) package sliced mushrooms ⓘ
- 2 1/2 lbs potatoes, cut into 1/4-inch thick slices ⓘ
- 2 1/2 cups shredded fontina or 2 1/2 cups shredded swiss cheese, , divided ⓘ
- 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) ⓘ
Instructions
- Heat oven to 375 F degrees.
- Lightly spray 13 x 9-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.
Nutrition & Diet Analysis (per serving)
783
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).