Swiss Cheese Pota­toes

Country Woman - - LET’S EAT -

You’ll find a dish like this in many Ger­man-Swiss restaurants, and it’s su­per simple to make at home. —WOLF­GANG HANAU WEST PALM BEACH, FL PREP: 30 MIN. • BROIL: 5 MIN. MAKES: 12 SERV­INGS 8 large pota­toes, peeled and cubed (about 4 lbs.)

1¹ ₂ tsp. salt, di­vided

2 cups chopped cel­ery

³₄ cup chopped onion

1¹ ₂ cups shred­ded Swiss cheese, di­vided ² ₃ cup 2% milk

3 Tbsp. but­ter ¹₄ tsp. pep­per

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

2. Mash the hot 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 the re­main­ing cheese. Broil 3-4 in. from the heat un­til cheese is lightly browned, 5-8 minutes. ³ ₄ CUP 235 cal., 8g fat (5g sat. fat), 21mg chol., 368mg sod., 36g carb. (4g sug­ars, 3g fiber), 7g pro.

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