Recipe by Mirj
This is great for dinner, lunch, breakfast, snack, brunch, pretty much great anytime you're hungry!
Top Review by BarbryT
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!
- 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) packagesliced 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)
Directions See How It's Made
- 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.