Spring Potato Strata Recipe

Name: Spring Potato Strata
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: Serves 1 or more
Ingredients: lightly spray nonstick cooking spray; 2 tablespoons butter; 2 cups sliced leeks; 2 cloves minced garlic; 1 cup sliced bell peppers; 1 cup sliced mushrooms; 4 cups thinly sliced potatoes; 0 Fontina; 6 large eggs; 1 cup milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 2 1/2 cups shredded cheddar cheese

This vibrant Spring Potato Strata is the ultimate comfort food, perfect for any meal! Loaded with tender potatoes, sautéed spring vegetables, and melted cheese, this baked dish is incredibly versatile and satisfying. A delicious breakfast, brunch, lunch, dinner, or even a satisfying snack – it's a crowd-pleaser guaranteed to impress.

Prep Time 20 mins

Cook Time 120 mins

Calories 405.6 kcal

Protein 41g

Rating 2.0 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spring Potato Strata

lightly spray nonstick cooking spray
2 tablespoons butter
2 cups sliced leeks
2 cloves minced garlic
1 cup sliced bell peppers
1 cup sliced mushrooms
4 cups thinly sliced potatoes
0 Fontina
6 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 1/2 cups shredded cheddar cheese

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Spring Potato Strata? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Spring Potato Strata

Preheat oven to 375°F (190°C).
Lightly spray a 13x9-inch baking dish with nonstick cooking spray.
In a large skillet, melt 2 tablespoons of butter over medium-high heat.
Add 2 cups of sliced leeks and 2 cloves of minced garlic. Cook and stir for 1-2 minutes, until leeks are tender.
Add 1 cup of sliced bell peppers (any color) and 1 cup of sliced mushrooms. Cook for 4-6 minutes, until peppers are crisp-tender. Remove from heat and set aside.
In the prepared baking dish, layer half of 4 cups of thinly sliced potatoes.
Sprinkle with 1 1/2 cups of shredded cheddar cheese.
Spoon the vegetable mixture evenly over the cheese.
Layer the remaining potatoes over the vegetables.
In a medium bowl, whisk together 6 large eggs, 1 cup of milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried thyme.
Pour the egg mixture evenly over the potatoes.
Cover the dish with aluminum foil.
Bake for 1 hour, or until potatoes are almost tender.
Remove the foil and top with the remaining 1 cup of shredded cheddar cheese.
Bake for an additional 10-15 minutes, or until the top is golden brown and the potatoes are tender.
Let stand for 5-10 minutes before cutting into 8 servings.

Nutrition Information (Approximate per serving)

Sodium

36 g

Sugar

21g

Fat

58g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Appetizers & Snacks Main Courses Breakfast & Brunch Lunch Main Dish / Dinner Side Dishes Mushroom Recipes American Vegetarian Gluten Free Spring Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Appetizers Breakfast Lunch Main Dish Side Dishes Eggs Dairy Potatoes Vegetables Oven Easy Potluck Dinner Party Holiday Event Kosher Vegetarian Cheese Dietary Gluten Free Low Calorie Free Of Something Low In Something To Go Equipment 4 Hours Or Less