I love these latkes, the Yukon gold symbolizes the gold in the gelt the cheese, which is a traditional Chunkah food, adds nuttiness and a further connection to the story of Chanukah, Here's the story in brief: Judith a beautiful Jewish widow, enchants the King of Syria arriving at his tent an d luring him with cheese and wine...when he passes out from over indulgence, she cuts off his head! Ah Judith, what a lady. Back on the subject, I grew up eating latkes, and while I enjoy eating latkes tremendously I do have to say that I find them to be a bit of a drag to cook, they take such a long time, they are messy, there's frying involved, you have to work quickly,, or your white potatoes turn brown on you, Oy vey gott in himmel what a big tsimmes it is to make latkes. Which is why I make them, once a year for the people I love and cherish, and the rest of the time, when I want a latke, I go to a deli. These are nice and lacy form the leeks, they're no big megillah as far as the recipe, it's not so fancy, it's all in your technique. Its seems like my grandmother or the soul of many bubbies has entered my keyboard and will be helping me write this recipe

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