You’ll find a dish like this in German-Swiss restaurants, but its super simple to pull together at home. Great for any size gathering you may be attending or hosting. Also as an added bonus; any leftovers can be made into potato croquettes.
What You Need:
(Makes: 12 servings)
8 large russet potatoes or other non-waxy potato, peeled and cubed (about 4 pounds)
1 & 1/2 teaspoons of salt, divided
2 cups of chopped celery
3/4 cup of chopped onion
1 & 1/2 cups (6 ounces) of shredded Swiss cheese, divided
2/3 cup of milk
3 tablespoons of butter
1/4 teaspoon of pepper
What to Do:
STEP 1) Place the 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 to 15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl.
STEP 2) Mash the potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8 inch square baking pan; sprinkle with remaining cheese. Broil potatoes 3 to 4 inch from the heat for 5 to 8 minutes or until cheese is lightly browned.
STEP 3) Enjoy!