Name: Cheese Crumble-Topped Potatoes
Prep time: 20 min
Cook time: 45 min
Ingredients: 2 pounds yukon gold potatoes (diced); 5 tablespoons butter; 2 tablespoons milk; 1/2 cup sharp cheddar cheese (grated); 1 leek (diced); 1 clove garlic (minced); 1 tablespoon whole grain mustard seeds; 1 cup whole wheat bread crumbs; 2 tablespoons parsley; salt and pepper (to taste)

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Cheese Crumble-Topped Potatoes

Another favorite from the Potatoes and Vegetables mini-book. These are a variation on mashed potatoes.***

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Prep Time 20

Cook Time 45

Servings: 4

Course: Side Dish

Cuisine: American

Keyword: Veggie

Ingredients Equipment Method

Ingredients

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

Equipment

medium skillet
Mixing Bowl
oven-safe dish

Method

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

Cheese Crumble-Topped Potatoes