Spring Potato Strata

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

• Ready In: 2 hrs
• Serves: 8

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)

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.