Prep Time: 30 mins
Total Time: 2 hrs
Servings: 8
About This Recipe
“This is great for dinner, lunch, breakfast, snack, brunch, pretty much great anytime you’re hungry!”
Ingredients
nonstick cooking spray
2tablespoons butter or 2tablespoonsmargarine
3mediumleeks, thinly sliced
5clovesgarlic, finely chopped
2cupscoarsely chopped red bell peppers
1 (8ounce) packages sliced mushrooms
2 1/2 lbspotatoes, cut into 1/4-inch thick slices
2 1/2 cupsshredded fontina or 2 1/2 cupsshredded swiss cheese, , divided
5largeeggs, lightly beaten
1 1/4 cupsmilk
1 1/2 teaspoonssalt
1/2 teaspoonpepper
1/2 teaspoondried thyme leaves, crushed(optional)
Directions
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.
Reviews
“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 restaurantin 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.”