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Eat Well
Recipe Makeover
Every month, we'll take a member's recipe and give it a Start Making Choices makeover—shaping it up to suit a more balanced lifestyle.
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Fontina Potato Strata
Roasted red pepper, leek, and mushroom, together with fontina and sliced potatoes, create a delicious, hearty strata.
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Fontina Potato Strata
Nutritional Information:
 
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Hands On: 30 minutes
Total: 1 hour 45 minutes
Makes: 10 servings (1 piece each)
Ingredients:
PAM® Original No-Stick Cooking Spray
1 tablespoon Pure Wesson® Canola Oil
1 pkg (8 oz) sliced mushrooms
3 leeks, thinly sliced (about 3 cups)
2 tablespoons minced garlic
1 jar (15 oz) roasted red peppers, drained, patted dry, coarsely chopped
2-1/2 pounds potatoes, unpeeled, cut into 1/8-inch-thick slices
2 cups (8 oz) shredded fontina cheese, divided
1 carton (15 oz) Egg Beaters® With Yolk
1 can (12 oz) evaporated nonfat milk
3/4 teaspoon kosher salt
3/4 teaspoon dried thyme leaves, crushed
3/4 teaspoon ground black pepper
1 tablespoon Pure Wesson® Canola Oil
1 pkg (8 oz) sliced mushrooms
3 leeks, thinly sliced (about 3 cups)
2 tablespoons minced garlic
1 jar (15 oz) roasted red peppers, drained, patted dry, coarsely chopped
2-1/2 pounds potatoes, unpeeled, cut into 1/8-inch-thick slices
2 cups (8 oz) shredded fontina cheese, divided
1 carton (15 oz) Egg Beaters® With Yolk
1 can (12 oz) evaporated nonfat milk
3/4 teaspoon kosher salt
3/4 teaspoon dried thyme leaves, crushed
3/4 teaspoon ground black pepper
Directions:
1. 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.
2. 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 Egg Beaters, milk, salt, thyme, and pepper in medium bowl. Pour evenly over ingredients in dish. Cover with aluminum foil.
3. 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.
Cook's Tip: We used jarred roasted red peppers for convenience. To reduce the sodium of this recipe even more, try roasting fresh red bell peppers.
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How We Do It!
In our test kitchens, we enhance, with care, the treasured family recipes shared by other Start Making Choices members just like you. Our general guidelines include reducing fat, cholesterol, and calories while preserving the taste and texture of the original. Where possible, we add nutritional value with health-giving vegetables, fruits, whole grains, and fiber. Lastly, we simplify recipe preparation to better serve today’s busy households.
Recipes featured here may not meet all of the Balanced Life Plan nutritional guidelines and are not part of your Balanced Life Plan. Please enjoy in moderation.
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Information is intended for educational purposes only. See additional information.
Save money, calories, and sodium by making your own tortilla chips. Cut whole-grain tortillas into triangles, sprinkle with your favorite dried spice, such as chili and garlic powder, and bake until crisp.
