Leek & Potato Gratin
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 2 | large |
leeks
white part chopped |
*
|
| 1 | each |
sweet red bell peppers
diced |
|
| 3 | each |
matzo crackers
broken |
*
|
| 1 | cup |
water
hot |
|
| 4 | each |
potatoes
baked, peeled, sliced |
|
| 6 | ounces |
evaporated milk
skim |
|
| 1 | each |
salt and black pepper
|
*
|
| 1 | cup |
mozzarella cheese
grated |
*
|
| 1 | each |
chives
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 2 | large |
leeks
white part chopped |
*
|
| 1 | each |
sweet red bell peppers
diced |
|
| 3 | each |
matzo crackers
broken |
*
|
| 237 | ml |
water
hot |
|
| 4 | each |
potatoes
baked, peeled, sliced |
|
| 173.4 | ml/g |
evaporated milk
skim |
|
| 1 | each |
salt and black pepper
|
*
|
| 237 | ml |
mozzarella cheese
grated |
*
|
| 1 | each |
chives
grated |
*
|
Directions
Preheat oven to 350℉ (180℃).
Heat margarine in skillet. Add leeks and sauté, cover until wilted.
Add red pepper sauté 5 min. Combine matzos with water in bowl, soak 3 to 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.
