Spring Potato Strata
List of Ingredients
Nonstick cooking spray
2 tablespoons butter or 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 pounds potatoes (about 8 medium), cut into 1/4-inch-thick slices
2 1/2 cups shredded fontina or Swiss cheese, divided use
5 large eggs, lightly beaten
1 1/4 cups milk
1 1/2 teaspoons salt
1/2 teaspoon pepper
Optional: 1/2 teaspoon dried thyme leaves, crushed
Recipe
Preliminaries: Preheat oven to 375 degrees. Lightly spray
13-by-9-inch baking dish with nonstick cooking spray; set aside.
1. In large skillet, heat butter over medium-high heat until it
melts. Add leeks and garlic; cook and stir 1-2 minutes or until leeks
are tender. Add bell peppers and mushrooms; cook 4-6 minutes or until
peppers are crisp-tender. Remove from heat; set aside.
2. Layer half potatoes onto bottom of prepared dish; sprinkle with 1
1/2 cups cheese. Spoon vegetable mixture over cheese. Layer remaining
potatoes over vegetables. In medium bowl, whisk together eggs, milk,
salt and pepper, and thyme, if using; 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.
3. Bake 10-15 minutes more or until top is golden and potatoes are
tender. Let stand 5-10 minutes; cut into 8 servings.
Yield: 8 servings
Nutritional information (per serving): 432 calories, 49 grams
carbohydrates, 19 grams protein, 19 grams fat, 40 percent calories
from fat, 185 milligrams cholesterol, 833 milligrams sodium
Source: National Potato Promotion Board
Posted by Jamie Rahm on morethancerealYahooGroups.com
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