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.
“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.”