Source: Detroit Jewish News- March 20, 1999

Yield: 8 to 10 servings

• 2 tablespoons margarine
• 2 large leeks, white parts only, chopped and well rinsed
• 1 small red bell pepper, finely diced
• 3 matzahs, broken
• 1 cup hot water
• 4 medium potatoes, baked, peeled and sliced
• 2/3 cup milk
• salt and freshly ground pepper to taste
• 1 cup grated mozzarella cheese
• Mixed chives for topping

Preheat the oven to 350 degrees Fahrenheit. Heat the margarine in a medium-sized skillet. Add the leaks andsuate, covered, until they are wilted. Add the red pepper and saute for another 5 minutes. In the meantime, combine the matzot with the water in a bowl and soak for 3-5 minutes until soft. Drain and squeeze out the excess water. Combine the leek mixture with the matzot and all the remaining ingredients except the cheese and the chives in a mixing bowl. Stir together until thoroughly mixed. Pour into an oiled, shallow 2-quart casserole. Sprinkle the cheese over the top, followed by the chives. Bake 35-40 minutes or until the top is golden. Let stand for 5-10 minutes, then cut to serve.