Spring Potato Strata

• 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)

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.

nonstick cooking spray, butter, leeks, garlic, red bell peppers, mushrooms, potatoes, shredded fontina, eggs, milk, salt, pepper, thyme

Taken from www.food.com/recipe/spring-potato-strata-17820 (may not work)