6 potatoes (red or Yukon gold), scrubbed
2 T butter or margarine
1 onion, finely chopped
2 tomatoes, peeled and chopped
Salt and pepper to taste
½ cup heavy cream
1 cup shredded Swiss or Monterey Jack cheese
Quarter potatoes and put into large saucepan. Cover generously with water and bring to boil over medium-high heat. Reduce heat to simmer, cover, and cook until very tender, 25 to 30 minutes. Drain and keep warm in serving bowl.
Melt butter or margarine in large skillet over medium-high heat. Add onion, stir, and sauté until soft, 3 to 5 minutes. Add tomatoes and salt and pepper to taste, and cook, stirring frequently, 5 to 7 minutes. Stir in heavy cream and cheese, until cheese is melted.
To serve, pour cheese and onion sauce over potatoes and eat while warm.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.