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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is great for dinner, lunch, breakfast, snack, brunch, pretty much great anytime you're hungry! 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.
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