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Swiss Cheese Potatoes Recipe
Swiss Cheese Potatoes Recipe photo by Taste of Home

Swiss Cheese Potatoes Recipe

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You’ll find a dish like this in German-Swiss restaurants, but it’s super simple to pull together at home. —Wolfgang Hanau, West Palm Beach, Florida
TOTAL TIME: Prep: 30 min. Broil: 5 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Broil: 5 min.
MAKES: 12 servings


  • 8 large potatoes, peeled and cubed (about 4 pounds)
  • 1-1/2 teaspoons salt, divided
  • 2 cups chopped celery
  • 3/4 cup chopped onion
  • 1-1/2 cups (6 ounces) shredded Swiss cheese, divided
  • 2/3 cup 2% milk
  • 3 tablespoons butter
  • 1/4 teaspoon pepper


  1. 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 10-15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl.
  2. 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 for 5-8 minutes or until cheese is lightly browned. Yield: 12 servings (3/4 cup each).
Originally published as Swiss Cheese Potatoes in Taste of Home December/January 2013, p22

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Reviewed Nov. 21, 2014

"Outstanding dish! My family loves it year round but especially for holiday meals"

Reviewed Jun. 24, 2013

"I cannot count how many times I've made this recipe since I saved it in my Recipe Box. We always have potatoes on hand and this is an excellent change from plain mashed potatoes, made nicer because you can put it all together early in the day for baking later when things get more hectic."

Reviewed May. 13, 2013

"I made this potato dish with our Mother's Day dinner. It was a nice change from the usual mashed or twice baked potatoes."

Reviewed Jan. 21, 2013

"Yum!! Celery and onion, what a nice addition to traditional mashed potatoes. It gave it a nice flavor. I will keep this in my recipe box!"

Reviewed Jan. 7, 2013

"I made these last night with the tenderloin roasters December/January issue. These were the best mashed potatoes I've ever had, in fact, I ate just the potatoes when I got home from work. Thinking using the rest make shepherds pie tomorrow."

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