Passover Leek and Potato Gratin
"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." - Nava Atlas.
2 tablespoons nonhydrogenated margarine or light olive oil
2 large leeks, white parts only, chopped and well rinsed
1 small red bell pepper, finely diced
4 matzos, broken
4 medium potatoes, baked or microwaved, then peeled, and sliced
3/4 cup organic low-fat milk or soy milk
Salt and freshly ground pepper to taste
1 cup grated mild white cheese, such as Monterey Jack or Muenster,
preferably organic, or substitute soy cheese
Minced chives or scallions for topping
- Preheat the oven to 350°F (175°C).
- 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.
Makes 6 to 8 servings.
Recipe courtesy of Nava Atlas of "In a Vegetarian Kitchen"; www.vegkitchen.com.