Title: Leek and Potato Gratin
Categories: Vegetable
Yield: 8 Servings
| 2 | tb | Margarine |
| 1 | | Red bell pepper, diced |
| 1 | c | Hot water |
| 6 | oz | Evaporated skim milk |
| 1 | c | Grated mozzarella |
| 2 | | Lg leeks, white part chopped |
| 3 | | Matzos, broken |
| 4 | | Potatoes, baked, peel, slice |
| 1 | | Salt and pepper |
| 1 | | Minced chives for top |
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.