Ingredients
8 large potatoes, peeled and cubed (about 4 pounds)1-1/2 teaspoons salt, divided2 cups chopped celery3/4 cup chopped onion1-1/2 cups shredded Swiss cheese2/3 cup 2% milk3 tablespoons butter1/4 teaspoon pepper
Preparation
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 until vegetables are tender, 10-15 minutes. 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 until cheese is lightly browned, 5-8 minutes.
