Sweet Potato and Leek Bake

For this wonderful and satifyingly fall-like dish, you really need very little work, although lots of time.

2-4 sweet potatoes (about 1 1/2 lbs)
2 fingerling potatoes
3 leeks, white-light green parts only
1 mid-small onion
3/4 of a head of garlic
4 tablespoons butter (it’s worth it)
2 tablespoons olive oil
1/4 cup milk
1/8 cup white wine
Goat cheese
Thyme, oregano, nutmeg, salt & pepper

1. Melt the butter in a dutch oven.  A dutch oven is a oven-safe covered pan.

2. Chop the potatoes and onion into 1 inch cubes, mince the garlic, and slice the leeks first in half lengthwise and then into 2 1/2 inch strips.

3. Toss all of the vegetables in with the melted butter, add olive oil, and mix to combine.

4. Season with a healthy about of dried thyme and oregano.  Add a pinch of nutmeg.

5. Again, stir to combine.

6. Pour the milk and wine over the mixture and roast, covered, at 350 for 45 – hour, or until the potatoes are soft to a fork.  Stir every 15 minutes. About 15 minutes before the potatoes are done, toss 1/4 cup of soft goat cheese over the whole mixture.

7.  Eat immediately.  Optional: top with cheddar cheese instead of goat cheese.

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