Potato, leeks, and cheese

This is a simple one, with red skinned potatoes from the Philly Foodworks CSA, leeks from the farmers market, and your pick of sharp cheeses.  

Wash and halve the potatoes, about 10 small red potatoes.  Boil in water for about 15 minutes until they are fork-soft, I don't like them too soft.  

While the potatoes are cooking, preheat the over to 350F, cut the two leeks in half, then wash any dirt out from between the leaves.  Chop them about half inch thick.  Cook with salt, pepper, and 2 tablespoons of butter until they are soft, about 15 minutes over medium-low heat.  Add some thyme or tarragon for a little extra flavor.

Once the potatoes are done, drain them from the water, transfer them to a baking dish big enough to hold them in a single layer.  Smash them with a fork or potato masher, but leave them chunky.  Combine with the leeks and give it a good stir.

Grate 2 cups of cheese over the top of the potato leek mixture, pop in the oven uncovered for 15-20 minutes until the cheese is melted.   I like gruyere and cheddar mixed on this one.

Remove, and serve hot.  Works well with lime-butter roasted squash.

Ingredients:

• 10 - 12 small red potatoes
• 1 or 2 leeks
• 2 tbsp butter
• 1 tsp thyme or tarragon (optional)
• salt and pepper
• 1 cup grated gruyere cheese
• 1 cup grated sharp cheddar cheese (use whichever cheese you like)