Leek and potato gratin
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| 2 | eaches | Lg leeks, white part chopped |
| 1 | each | Red bell pepper, diced |
| 3 | eaches | Matzos, broken |
| 1 | cup | Hot water |
| 4 | eaches | Potatoes, baked, peel, slice |
| 6 | ounces | Evaporated skim milk |
| 1 | each | Salt and pepper |
| 1 | cup | Grated mozzarella |
| 1 | each | Minced chives for top |
Directions
Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, 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 cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 qt. casserole. Sprinkle cheese over top followed by chives.
Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut.