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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Leek and Potato Gratin

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

A terrific Passover dish.

Rating:
Prep Time:	20 minutes
Cook Time:	50 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 9 servings
Amount Per Serving

Calories	183.9

Total Carbs	24.8 g

Dietary Fiber	2.5 g

Sugars	4.0 g

Total Fat	6.9 g

Saturated Fat	3.0 g

Unsaturated Fat	1.0 g

Potassium	465.2 mg

Protein	7.2 g

Sodium	97.9 mg

Dietary Exchanges 6.9 Fat, 0.6 Vegetables, 0.4 Meat, 0.2 Milk, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 oz light unsalted stick margarine 2.0
2 each fresh leeks 1.0
1 each small red bell peppers 3.0
3 each Crackers, matzoh, whole wheat, serving 4.0
4 each medium potatoes 6.0
6 oz Milk, evaporated, nonfat/skim 1.0
1 pinch salt and pepper 1.0
1 cup Cheese, monterey jack, shredded 1.0
1 pinch fresh chives

Directions

Preheat oven to 350°F.
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.
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.
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.