Spring Potato Strata

Ingredients

• nonstick cooking spray
• 2 tablespoons butter or 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 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)

Directions

1. 1

   Heat oven to 375 F degrees.

2. 2

   Lightly spray 13 x 9-inch baking dish with no-stick cooking spray; set aside.

3. 3

   In large skillet, heat butter over medium-high heat until melted.

4. 4

   Cook and stir leeks and garlic 1 to 2 minutes or until leeks are tender.

5. 5

   Add bell peppers and mushrooms; cook 4 to 6 minutes or until peppers are crisp-tender.

6. 6

   Remove from heat; set aside.

7. 7

   Layer 1/2 of the potatoes onto bottom of prepared dish; sprinkle with 1 1/2 cups of the cheese.

8. 8

   Spoon vegetable mixture over cheese.

9. 9

   Layer remaining potatoes over vegetables.

10. 10

    In medium bowl, whisk together eggs, milk, salt, pepper and thyme (if desired); pour evenly over potatoes.

11. 11

    Cover with aluminum foil.

12. 12

    Bake 1 hour or until potatoes are almost tender.

13. 13

    Remove foil; top with remaining 1 cup cheese.

14. 14

    Bake an additional 10 to 15 minutes or until top is golden and potatoes are tender.

15. 15

    Let stand 5 to 10 minutes; cut into 8 servings.