Leek, potato and matzo gratin
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red bell pepper, diced | |
| 1 | cup | Hot water |
| 6 | ounces | Nonfat (soy) milk |
| 2 | larges | Leeks, white part chopped |
| 5 | Mushrooms, sliced | |
| 3 | Matzos, broken | |
| 4 | Potatoes, baked, peeled, | |
| Sliced | ||
| 1 | Minced chives or green | |
| Onions for top | ||
| 1 | Salt, pepper, garlic, etc. | |
| To taste | ||
Directions
Preheat oven to 350F. Add leeks to skillet and saute in a little water, cover until wilted. Add red pepper saute 5 min. Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water. Combine leek mixture and matzos with remaining ingredients, except chives. Stir until fully mixed. Pour into a lightly sprayed shallow 2 qt. casserole.
Sprinkle chives over top. Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut.
Posted by manicd@... (Jennifer Joseph) to the Fatfree Digest [Volume 16 Issue 16] Mar. 20, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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