Nava Atlass Spinach, Leek and Potato Matzo Gratin
- 8 medium potatoes
- 1 cup raw cashews
- 1 medium ripe avocado, pitted, peeled and cut into large chunks
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 2 large or 3 medium leeks, white and palest green parts only, chopped and well rinsed
- 10 to 12 ounces baby spinach, rinsed
- 2 tablespoons minced fresh dill, or 1 teaspoon dried
- 1/4 cup matzo meal
- Salt and freshly ground black pepper to taste
- 6 matzos
- 13 cup pine nuts for topping, optional
- Preheat oven to 350 degrees.
- Cook, bake or microwave the potatoes in their skins until just tender.
- When cool enough to handle, peel and cut into 1/4-inch-thick slices.
- Cover the cashews with 1 cup of boiling water in a heatproof bowl and let stand for at least 15 minutes.
- Drain the cashews, then combine with the avocado and lemon juice in a food processor.
- Process until smoothly pureed; drizzle enough water through the feed tube while the processor is running to give the mixture a thick, creamy texture.
- Heat the oil in a large skillet.
- Add the leeks and saute over medium-low heat until golden.
- Add the spinach in batches, covering and cooking until wilted to make room for all of it.
- Stir in the cashew cream, dill and matzo meal.
- Season with salt and pepper.
- Break each matzo in half, and place in a shallow container.
- Cover with room-temperature water in a shallow container until slightly pliable (dont let them get mushy), about 2 minutes; drain.
- Lightly oil a 9- by 13-inch casserole dish.
- Layer the casserole as follows: line the bottom with a layer of matzos, using two matzos per layer.
- Follow with a layer of potato slices, half of the spinach mixture, and another layer of matzos.
- Repeat, ending with a layer of matzo.
- Bake for 30 to 40 minutes, or until top is golden with spots of brown.
- Let stand for 10 minutes, then cut into squares to serve.
- If you will be topping with pine nuts, sprinkle them over the top about 10 minutes or so before the gratin is done, to allow them to get lightly toasted.
potatoes, cashews, avocado, lemon, extravirgin olive oil, leeks, baby spinach, fresh dill, matzo meal, salt, matzos, nuts
Taken from cooking.nytimes.com/recipes/1017196 (may not work)