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Swiss-Cheese Potatoes

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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!



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