2 tablespoons butter
2 large leeks, white part, chopped
1 red bell pepper, diced
3 matzos, broken
1 cup hot water
4 potatoes, baked, peeled and sliced
6 ounces evaporated skim milk
salt and pepper
1 cup grated mozzarella cheese
minced chives for top
Preheat oven to 350F. Heat butter in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min. Combine matzos with water in bowl, soak 3 to 5 minutes 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 quart casserole. Sprinkle cheese over top followed by chives. Bake 35 to 40 minutes, or until top golden. Let stand 5 to 10 minutes and cut.
Potato Index | Recipe Index | Home