Potato Strata with Roasted Red Peppers and Mushrooms
- Non-Stick Cooking Spray
- 1 tbsp Canola Oil
- 8 ozs sliced mushrooms
- 3 Leeks, thinly sliced (about 3 cups)
- 2 tbsps minced garlic
- 2 freshly roasted red peppers, coarsely chopped
- 2 1/2 lbs potatoes, unpeeled, cut into 1/8 inch thick slices
- 2 cups shredded fontina cheese, divided
- 8 fresh eggs
- 1 can of fat free evaporated milk
- 3/4 tsp Kosher salt
- 3/4 tsp dried thyme leaves, cruched
- 3/4 tsp ground black pepper
STEP ONE
Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray; set aside. Heat oil in large skillet over medium-high heat. Add mushrooms; cook and stir about 8 minutes or until liquid is released and evaporates. Add leeks and garlic; cook and stir 3 minutes or until leeks are tender. Stir in peppers. Remove from heat.
STEP TWO
Layer half of the potatoes into bottom of prepared dish and sprinkle with 1 cup of the cheese. Top with half of the vegetable mixture. Layer remaining potatoes over vegetables; top with remaining vegetables. Whisk together eggs, milk, salt, thyme and pepper in medium bowl. Pour evenly over ingredients in dish. Cover with aluminum foil.
STEP THREE
Bake 1 hour or until potatoes are tender. Remove foil, top with the remaining cheese. Bake 10 minutes or until cheese melts and is lightly browned. Let stand 10 minutes. Cut into 10 peices to serve with a glass of Amista Rockpile Cabernet Sauvignon.
Adapted - Ready Set EAT
