This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2004-2-3-20-36-33


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Cheese Crumble-Topped Potatoes

From the Kitchen of Laura Goadrich ,
2004-02-03
Another favorite from the Potatoes and Vegetables mini-book. These are a variation on mashed potatoes.

Prep Time:
 20 minutes

Cook Time:
 45 minutes

Categories:
 American
 Side Dish
 Veggie

Yields:
 4


Ingredients

2pounds yukon gold potatoes, diced
5tablespoons butter,
2tablespoons milk,
1/2cup sharp cheddar cheese, grated
1 leek, diced
1clove garlic, minced
1tablespoon whole grain mustard seeds,
1cup whole wheat bread crumbs,
2tablespoons parsley,
salt and pepper, to taste

Equipment

  • medium skillet
  • mixing bowl
  • oven-safe dish

Directions

  1. Preheat the oven to 400 degrees. Boil the potatoes in water for 10 minutes or until cooked through.
  2. Meanwhile in the skillet, make the topping by melt 3 tablespoons of butter. Add leek and garlic and mustard and fry for 5 minutes.
  3. Put bread crumbs in a mixing bowl with the warm topping and season to taste wiht salt and pepper.
  4. Drain and mash the potoates, mixing in the butter, milk and cheese. Spoon mashed potatoes into oven safe dish topping with the topping.
  5. Cook in the oven for 15 minutes or until topping is golden brown.