Ingredients

4 to 6 large potatoes 2 Tbs (30 ml) butter 1/2 cup (125 ml) finely chopped onion 1 clove garlic, finely chopped 1 scallion (spring onion), green and white parts, finely chopped 1 cup (250 ml) chopped, peeled tomato Salt and freshly ground pepper to taste 1/2 cup heavy cream 1 cup (250 ml) grated Monterey Jack, Muenster, or other mild white cheese Chopped parsley for garnish Boil the potatoes in salted water until they are cooked through. Drain, peel, and keep warm. Heat the butter in a saucepan over moderate heat, and cook the onion and garlic until soft but not brown. Add the scallion, tomatoes, salt, and pepper and cook for 5 minutes, stirring occasionally. Add the cream and cheese and stir until the cheese is melted. Pour the sauce over the potatoes and sprinkle with chopped parsley. Serves 4 to 6

Description

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