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Leek and Potato Gratin

Leek and Potato Gratin comes together with Red Bell Pepper, Hot Water, Nonfat Soy Milk, Lg Leeks, and Mushrooms. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 1
• 1 cup
• 6 oz
• 2
• 5
• 3
• 4
• 1
• 1
• 5 pinch

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   Add leeks to skillet and saute in a little water, cover until wilted.

3. 3

   Add red pepper saute 5 min. Combine matzos with water in bowl, soak 3-5 min. until soft.

4. 4

   Drain, squeeze out excess water.

5. 5

   Combine leek mixture and matzos with remaining ingredients, except Yeast and chives.

6. 6

   Stir until fully mixed.

7. 7

   Pour into a lightly sprayed shallow 2 qt. casserole.

8. 8

   Sprinkle yeast over top followed by chives. (I also crumbled sourdough bread over the top) Bake 35 to 40 min, or until top golden.

9. 9

   Let stand 5 to 10 min and cut.

10. 10

    Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm

11. 11

    Food Exchanges: 2 Starch/Bread; 1 Vegetable