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

A terrific Passover dish.

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
1 1/2 Fat , 1 Vegetables , 1/2 Meat , 1/2 Milk , 1 1/2 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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Ingredients Directions
  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.

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