non-stick cooking spray
2 tablespoons butter or margarine
3 medium leeks, thinly sliced
5 cloves garlic, finely chopped
2 cups coarsely chopped red bell peppers
8 ounces sliced mushrooms
2 1/2 pounds potatoes (about 8 medium) cut into 1/4-inch thick slices
2 1/2 cups shredded Fontina or 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)
Servings: 8
Heat oven to 375ºF. 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.
Preparation Time: 30 minutes
Start to finish: 2 hours
2 tablespoons butter or margarine
3 medium leeks, thinly sliced
5 cloves garlic, finely chopped
2 cups coarsely chopped red bell peppers
8 ounces sliced mushrooms
2 1/2 pounds potatoes (about 8 medium) cut into 1/4-inch thick slices
2 1/2 cups shredded Fontina or 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)
Servings: 8
Heat oven to 375ºF. 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.
Preparation Time: 30 minutes
Start to finish: 2 hours
