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) packages 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:
Heat oven to 375 F degrees.
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.
Servings: 8
Time preparation: 30 min.
Time total: 120 min.