1 1/2 pounds potatoes, peeled and cubed
1 head cauliflower, cut into florets
2 cloves garlic
2 tablespoons butter
2 leeks, white and light green parts only, cleaned well and thinly sliced
1 cup cream cheese
1/2 cup grated yellow cheddar
1/2 cup grated white cheddar
3 ounces goat cheese, crumbled
3 ounces blue cheese, crumbled
1/2 pound bacon, cooked until crispy
1 cup Ritz cracker crumbs
2 scallions, thinly sliced
salt and pepper
Preheat the oven to 350 degrees.
Place the potatoes, cauliflower, and garlic cloves into a large pot and cover completely with water. Season with salt and cook for 15 minutes, or until fork tender.
While they cook, heat the butter in a skillet over medium heat. Add the leeks, season with a pinch of salt, and cook, stirring occasionally, until very soft and slightly caramelized, about 15 minutes.
Drain the potatoes, cauliflower, and garlic, and mash with a potato masher until mashed but still chunky, taking special care to ensure that the garlic is well-mashed. Add the cream cheese and mash well to combine.
Stir in half of each of the other cheeses, the bacon, and the cooked leeks. Season to taste with salt and pepper, then spread the mixture out in a 9x13 casserole dish, and top with the remaining cheeses and the Ritz cracker crumbs. Bake for 20 minutes, or until bubbly and brown.
Sprinkle with scallions just before serving.
