Swiss Cheese Potatoes

By Addie

You’ll find a dish like this in German-Swiss restaurants, but it’s super simple to pull together at home. —Wolfgang Hanau, West Palm Beach, Florida

Ingredients

• 8 large potatoes, peeled and cubed (about 4 pounds)
• 1 1/2 teaspoons salt, divided
• 2 cups chopped celery
• 3/4 cup /2 cups (6 ounces) shredded Swiss cheese, divided
• 2/3 cup milk
• 3 tablespoons butter
• 1/4 teaspoon pepper

Preparation

Step 1

Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook 10-15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl.

Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 5-8 minutes or until cheese is lightly browned. Yield: 12 servings (3/4 cup each).