Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

This is great for dinner, lunch, breakfast, snack, brunch, pretty much great anytime you're hungry!

Ingredients Nutrition

Directions

  1. Heat oven to 375 F degrees.
  2. Lightly spray 13 x 9-inch baking dish with no-stick cooking spray; set aside.
  3. In large skillet, heat butter over medium-high heat until melted.
  4. Cook and stir leeks and garlic 1 to 2 minutes or until leeks are tender.
  5. Add bell peppers and mushrooms; cook 4 to 6 minutes or until peppers are crisp-tender.
  6. Remove from heat; set aside.
  7. Layer 1/2 of the potatoes onto bottom of prepared dish; sprinkle with 1 1/2 cups of the cheese.
  8. Spoon vegetable mixture over cheese.
  9. Layer remaining potatoes over vegetables.
  10. In medium bowl, whisk together eggs, milk, salt, pepper and thyme (if desired); pour evenly over potatoes.
  11. Cover with aluminum foil.
  12. Bake 1 hour or until potatoes are almost tender.
  13. Remove foil; top with remaining 1 cup cheese.
  14. Bake an additional 10 to 15 minutes or until top is golden and potatoes are tender.
  15. Let stand 5 to 10 minutes; cut into 8 servings.
Most Helpful

4 5

Clearly a four-and-a-half rating if only we had that choice. A perfect vegetarian--and I assume kosher?--dinner. For omnivorous Presbyterian me, perhaps some prosciutto would make it a clear 5. My taste buds need just a little more than is there in the ingredients list. Nonetheless, this is an excellent strata...and dinner. Thanks for offering it, Mirj!

I will definitely try this recipe. I had something similar at a restaurant in Seattle's Capitol Hill this morning, but they wouldn't share the recipe. It was a loaf, had large chunks of sweet potato, onions, dill, eggs and gruyere cheese. Was lovely. Served slightly warmed.