Leek, Potato & Matzo Gratin

A Passover-friendly gratin that skips the cream and butter entirely. Softened leeks, baked potatoes, mushrooms, and broken matzo come together with soy milk for a casserole that bakes up golden and holds together when you slice it.

The matzo soaks in hot water until pliable, then gets squeezed dry before mixing. This step is key. If you skip squeezing out the excess water, the gratin turns soggy instead of setting up firm enough to cut into clean portions. The soaked matzo acts as the binder that holds everything in place.

Sautéing the leeks in water instead of oil keeps this light, and the red bell pepper adds sweetness and color to an otherwise earthy dish. Let it rest a full 5 to 10 minutes after baking before you cut into it.

Chef Tips

• Squeeze the matzo thoroughly. Wet, limp matzo makes a watery gratin. Wring it out like a sponge.
• Use baked potatoes, not raw. The recipe calls for already-baked potatoes, so plan ahead or use leftover baked potatoes.
• Slice leeks and rinse well. Grit hides between the layers. Fan them under running water after slicing.
• Let it set before cutting. The 5 to 10 minute rest lets the gratin firm up so pieces hold together on the plate.

Variations

• Add spinach: Fold in a cup of wilted spinach for extra color and nutrition.
• Dairy version: Replace soy milk with whole milk or cream if dairy is not a concern.
• Extra savory: Add 2 tablespoons of nutritional yeast for a cheesy flavor that stays dairy-free.