Spring Potato Strata
Printer Friendly Version
8 servings
Preparation Time: 30 Minutes
Cooking Time: 1 Hour 30 Minutes

Ingredients:

• 2 1/2 pounds MountainKing® Butter Gold potatoes (about 8 medium) cut into 1/4-inch thick slices
• No-stick 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 package (8 ounces) sliced mushrooms
• 2 1/2 cups shredded Fontina or 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. Heat oven to 375°F. Lightly spray 13 x 9-inch baking dish with no-stick cooking spray; set aside.
2. 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.
3. 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.
4. 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.
5. 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.

Calories: 432
Carbohydrates: 49 g
Fat: 19 g
Fiber: 5 g
Cholesterol: 185 mg