Passover: Leek And Potato Gratin

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* Exported from MasterCook *

 

Leek And Potato Gratin

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 58

Serving Size : 1 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons reduced-fat margarine

2 large leeks -- white parts only

chopped and well rinsed

1 small red bell pepper -- finely diced

3 matzos -- broken

4 medium potatoes -- baked

peeled and sliced

6 ounces evaporated skim milk

salt and freshly ground pepper -- to taste

1 cup grated mild white cheese

such as Monterey Jack or Muenster

minced chives or scallions for topping

 

8 to 10 servings

 

Since so many staples, including grains other than wheat, and legumes, are

forbidden during Passover, an astonishing number of dishes have developed

that are made in some way from matzos. This is an elegant example.

 

Preheat the oven to 350 degrees.

 

Heat the margarine in a medium-sized skillet. Add the leeks and sauté,

covered, until they are wilted. Add the red pepper and sauté another 5

minutes.

 

In the meantime, combine the matzos with 1 cup of hot water in a bowl and

soak for 3 to 5 minutes until soft. Drain and squeeze out excess water

with hands.

 

Combine the leek mixture and matzos with all the remaining ingredients

except cheese and chives in a mixing bowl. Stir together until thoroughly

mixed. Pour into an oiled, shallow 2-quart casserole. A round dish is

particularly attractive. Sprinkle the cheese over the top, followed by the

chives. Bake for 35 to 40 minutes, or until the top is golden. Let stand

for 5 to 10 minutes, then cut into squares or wedges to serve.

 

Calories: 184, Carbohydrate: 27g, Total fat: 4g, Cholesterol: 12g, Protein:

7g, Sodium: 122mg

 

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