2 large leeks, white parts only, chopped and well rinsed
1 small red bell pepper, finely diced
4 matzos, broken (or use unsalted crackers)
4 medium potatoes, baked or microwaved, then peeled, and sliced
3/4 cup low-fat milk
Salt and freshly ground pepper to taste
1 cup grated mild white cheese (such as Monterey Jack or Muenster)
Minced chives or scallions for topping
Preheat the oven to 350 degrees. Heat the margarine in a medium-sized skillet. Add the leeks and sauté, covered, until they are wilted. Add the red pepper and sauté another 5 minutes. In the meantime, combine the matzos 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 matzos 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 or wedges to serve.
Makes 6 to 8 servings.