Ingredients:
2 tbsp butter or oleo
3 medium leeks, thin sliced
5 cloves garlic, fine chopped
2 cups red bell pepper, coarse chopped
2 cups ham, small cubed (optional)
1 8-oz pkg sliced mushrooms
2 1/2 lbs potatoes (≈ 8 medium),
cut into 1/4-inch slices
2 1/2 cups shredded swiss cheese
5 large eggs, lightly beaten
1 1/4 cups milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp crushed thyme (optional)
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Method:
Preheat oven to 375°F. Lightly spray a 13x9 baking dish with nonstick cooking spray; set aside.
In large skillet, heat butter over medium-high heat until it melts. Add leeks and garlic; cook and stir
1 to 2 minutes until leeks are tender. Add bell peppers and mushrooms; cook 4 to 6 minutes until peppers are
crisp/tender. Remover from heat; set aside.
Layer half potatoes onto bottom of prepared dish. Sprinkle iwth 1 1/2 cups cheese. Spoon vegetable mixture over
cheese. Layer remaining potatoes over vegetables.
In medium bowl, whisk together eggs, milk, salt, pepper and thyme. Pour evenly over potatoes. Cover with aluminum
foil. Bake for 1 hour or until potatoes are almost tender. Remove foil. Top with remaining cheese.
Bake 10 to 15 minutes more until top is golden and potatoes are tender. Let stand 5 to 10 minutes before serving.
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