Swiss Cheese Potatoes
Vicki Butts (lazyme)
From Taste of Home.
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- 8 large
- potatoes, peeled and cubed (about 4 lbs)
- 1 tsp
- salt, divided
- 2 c
- celery, chopped
- 3/4 c
- onion, chopped
- 1 c
- swiss cheese, shredded, divided (6 oz)
- 2/3 c
- 2% milk
- 1/4 tsp
1Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes.
2Add celery and onion; cook 10-15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl.
3Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt.
4Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese.
5Broil 3-4 in. from the heat for 5-8 minutes or until cheese is lightly browned.
6Yield: 12 servings (3/4 cup each).