Chef Damon Jones dreamed up this play on a loaded baked potato after tasting a sample of Rimrocker cheese from Tumalo Farms. At the chef s Ashland restaurant, he serves the croquettes on a bed of microgreens. If you can’t find Rimrocker cheese, you can substitute a semihard cheese such as cheddar from a local dairy instead. Make this recipe the day after a holiday dinner when leftover mashed potatoes are in plentiful supply.

½ C. crème fraîche
2 T. finely chopped chives

2 tsp. unsalted butter
1/2 C. finely chopped leeks
1 1/2 C. mashed potatoes, cooled
4 oz. semihard cheese, such as Tumalo Farm’s Rimrocker cheese, coarsely grated (about 1 C.)
1/2 C. plus 2 T. plain dried breadcrumbs
Salt and freshly ground black pepper
1 egg
Extra-virgin olive oil

Make the chive crème fraîche: Whisk the crème fraîche and chives together in a small bowl until well combined. Cover and refrigerate until ready to use. Make the croquettes: Melt the butter in a medium skillet over medium-low heat and cook the leeks, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat and let cool slightly. Mix the leeks, mashed potatoes, cheese, and 2 T. the breadcrumbs together in a medium bowl with a rubber spatula until well combined. Salt and pepper to taste. Portion the potato mixture into 8 small croquettes using your hands. Lightly beat the egg in a shallow dish. Spread the remaining ½ C. bread crumbs in a separate shallow’ dish. Place the dishes next to each other and dip the potato cakes in the egg, turning once to coat both sides, and then the breadcrumbs, turning once to coat both sides. Line a plate with paper towels. Coat the bottom of a large skillet with olive oil and warm over medium heat. Add the croquettes to the skillet and, working with 4 cakes at a time, cook them over medium-high heat until golden brown, about 3 minutes per side. Transfer the cakes to the paper towel-lined plate to drain; cover the plate with foil to keep warm while you cook the remaining cakes. Divide the croquettes among four plates. Serve piping hot with a dollop of chive crème fraîche.