4 to 6 large potatoes
2 tablespoons butter
1/2 cup finely chopped onion
1 clove garlic, finely chopped
1 scallion, green and white parts, finely chopped
1 cup chopped, peeled tomato
Salt and freshly-ground pepper, to taste
1/2 cup heavy cream
1 cup 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.