Swiss and Parmigiano-reggiano Leek and Potato Matzo Pie

• 1 medium baking potato
• 3 whole plain matzos
• 4 medium leeks, finely chopped
• 2 tablespoons butter
• 4 large scallions, finely sliced
• 12 teaspoon dried tarragon leaves
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 1 cup part-skim ricotta cheese
• 14 parmesan cheese, grated
• 8 ounces swiss cheese, grated (or emmenthal)
• 2 large eggs

1. Preheat oven to 350F Bake or microwave potato until tender.
2. Cool.
3. Cut into 1/4" pieces.
4. Set aside.
5. Soak matzo in water for 3 minutes.
6. Remove carefully and drain on paper towels.
7. In a large skillet, cook and stir leeks in hot butter until tender but not browned.
8. Add scallions.
9. Cook 1 minute.
10. Stir in tarragon, salt and pepper.
11. Cool.
12. Stir ricotta and Parmigiano-Reggiano cheeses into the leek mixture until thoroughly combined.
13. Coat a 9" x 9" pan with cooking spray.
14. In a large, flat container with sides, whisk eggs.
15. Dip 1 1/2 matzo into the egg, coating both sides.
16. Place the matzo into the bottom of the pan.
17. Spread 1 cup swiss (or emmenthal) cheese over the top.
18. Top with potato then the leek-cheese mixture.
19. Cover with a second layer of egg-coated matzo.
20. Top with remaining swiss (emmenthal) cheese.
21. Bake for 35 minutes or until filling is bubbling.
22. Cool 5 minutes before cutting into serving squares.

baking potato, matzos, leeks, butter, scallions, tarragon, salt, ground black pepper, ricotta cheese, parmesan cheese, swiss cheese, eggs

Taken from www.food.com/recipe/swiss-and-parmigiano-reggiano-leek-and-potato-matzo-pie-115979 (may not work)