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1
Preheat oven to 350 degrees.
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2
Cook, bake or microwave the potatoes in their skins until just tender.
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3
When cool enough to handle, peel and cut into 1/4-inch-thick slices.
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4
Cover the cashews with 1 cup of boiling water in a heatproof bowl and let stand for at least 15 minutes.
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5
Drain the cashews, then combine with the avocado and lemon juice in a food processor.
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6
Process until smoothly pureed; drizzle enough water through the feed tube while the processor is running to give the mixture a thick, creamy texture.
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7
Heat the oil in a large skillet.
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8
Add the leeks and saute over medium-low heat until golden.
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9
Add the spinach in batches, covering and cooking until wilted to make room for all of it.
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10
Stir in the cashew cream, dill and matzo meal.
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11
Season with salt and pepper.
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12
Break each matzo in half, and place in a shallow container.
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13
Cover with room-temperature water in a shallow container until slightly pliable (dont let them get mushy), about 2 minutes; drain.
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14
Lightly oil a 9- by 13-inch casserole dish.
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15
Layer the casserole as follows: line the bottom with a layer of matzos, using two matzos per layer.
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16
Follow with a layer of potato slices, half of the spinach mixture, and another layer of matzos.
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17
Repeat, ending with a layer of matzo.
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18
Bake for 30 to 40 minutes, or until top is golden with spots of brown.
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19
Let stand for 10 minutes, then cut into squares to serve.
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20
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.
