Fontina Potato Strata
Servings and Ingredients
|PAM Original no-stick cooking spray|
|1 tbsp.||Pure Wesson canola oil|
|1||(8 oz) pkg sliced mushrooms|
|3||leeks, thinly sliced (about 3 c.)|
|2 tbsp.||minced garlic|
|1||(15 oz) jar roasted red peppers, drained, patted dry, coarsely chopped|
|2 ½ lbs.||potatoes, unpeeled, thinly sliced|
|2 c.||shredded Fontina cheese, divided|
|1||(15 oz) carton Egg Beaters with yolk|
|1||(12 oz) can Hy-Vee fat-free evaporated milk|
|¾ tsp.||kosher salt|
|¾ tsp.||crushed dried thyme leaves|
|¾ tsp.||ground black pepper|
- Preheat oven to 375 degrees. Spray 9-by-13-inch baking dish with cooking spray; set aside.
- Heat oil in a 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 red peppers. Remove from heat.
- Layer half the potatoes in bottom of prepared dish and sprinkle with 1 cup cheese. Top with half the vegetable mixture. Layer remaining potatoes over vegetables; top with remaining vegetables. Whisk together Egg Beaters, milk, salt, thyme and black pepper in medium bowl. Pour evenly over ingredients in dish. Cover with aluminum foil.
- 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 pieces to serve.
350 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 35mg
- Sodium: 770mg
- Total Carbohydrates: 40g
- Protein: 19g
Vitamin A 70%
Vitamin C 80%
Hy-Vee Seasons Health 2009.