Spring Potato Strata

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 (8.00 ounces) package sliced mushrooms
2 1/2 lbs potatoes, 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)

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.