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Leek and potato gratin
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| Artist: |
_ |
| Categories: |
Entrees, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Margarine | | 1
| | Red bell pepper, diced | | 1
| cup | Hot water | | 6
| oz | Evaporated skim milk | | 1
| cup | 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 |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | Heat margarine in skillet. | | 3 | Add leeks and saute, cover until wilted. | | 4 | Add red pepper saute 5 min.§combine matzos with water in bowl, soak 3-5 min. until soft. | | 5 | Drain, squeeze out excess water.§combine leek mixture and matzos with remaining ingredients, except cheese and chives. | | 6 | Stir until fully mixed. | | 7 | Pour into an oiled shallow 2 qt. casserole. | | 8 | Sprinkle cheese over top followed by chives. | | 9 | Bake 35 to 40 min, or until top golden. | | 10 | Let stand 5 to 10 min and cut |
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