Fingerling Potatoes with Gruyere and Leeks
  • olive oil
  • 1 pound or a bag more than half full of fingerling potatoes. They should all be close to the same size so that they will cook to doneness around the same time.
  • 2 to 3 leeks
  • 2 shallots
  • gruyere cheese
  • ementhaler cheese
  • Joanna's Rich Vegetable stock or chicken stock
  • Slice and wash the leeks.
  • Slice the shallots
  • heat the skillet with olive oil
  • toss the shallots and leeks into the skillet and saute until just soft, not too soft because they are going to cook some more in the oven
  • Wash the fingerlings and put them on the stove in a pot of water
  • Boil the potatoes until a knife can easily go into the potato
  • drain the potatoes into a collander when done.
  • Grate the ementalker and gruyere cheese
  • put the potaoes into the oven proof dish
  • toss the leeks and shallots and grated cheese in with the potatoes.
  • add vegetable stock
  • Place into the oven
  • cook for about 1/2 hour or more if the top isn't brown yet
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