This hot Crocchette di Patate (in Italian) dish always puts a smile on my face whenever my mother makes it. Most of the time it’s just her and I at the table, talking or just enjoying the silence of each other’s company. We finish the whole dish, with a glass my father’s homemade wine!
You can make this dish with just potatoes & cheese (mom’s recipe) or you can jazz it up!
serves 4
1/3 cup leeks, sliced
1/2 lb Portobello mushrooms, coarsely chopped
2 green onions, chopped
4 large potatoes, boiled
milk, volume depends on how creamy you want the potatoes
3/4 cup grated gouda, fontina or mozzarella cheese (your choice)
2 tbsp olive oil
bread crumbs & parmesan cheese for topping
3 tbsp butter
salt and pepper to taste
8x8 inch oven proof dish
Skin and cut potatoes into quarters, place into pot of boiling salted water & cook until they are soft all the way through. In the meantime, in a skillet add olive oil, leeks, mushrooms & onions, sauté until soft & set aside. When potatoes are done, place in a bowl, add 2 tbsp of butter and milk. Mash the potatoes until it is smooth and creamy, you will need to play around with the milk volume. Place half of the mashed potatoes in the oven proof dish, then layer the veggies and grated cheese. Spread remaining mashed potatoes over top. Top with breadcrumbs and parmesan. Dot with about 1 tbsp of butter top.
Place in an preheated oven to 350 F, for 1 hr, then turn the oven on broil, until the breadcrumbs have browned. Serve hot! 
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