Source: Recipe from Vegetarian Celebrations ~ Festive Menus for Holidays and Other Special Occasions, Updated Edition, ©1990, 1996 by Nava Atlas.

A terrific Passover dish.

Servings

1 oz light unsalted stick margarine (2 tbsp)
2 fresh leeks , white parts only, chopped and well rinsed
1 small red bell peppers , finely diced
3 Crackers, matzoh, whole wheat, serving (broken)
4 medium potatoes , baked, peeled and sliced
6 oz Milk, evaporated, nonfat/skim
1 pinch salt and pepper (to taste)
1 cup Cheese, monterey jack, shredded (or meunster)
1 pinch fresh chives , minced, for topping

1 Preheat oven to 350°F.
2 Heat the margarine in a medium-sized skillet. Add the leeks and saute, covered, until they are wilted. Add the red pepper and saute another 5 minutes.
3 In the meantime, combine the matzohs 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.
4 Combine the leek mixture and matzohs 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 of wedges to serve. Makes 9 Servings.

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.