6 russet potatoes, peeled & diced
125 ml butter 1/2 cup
375 ml swiss cheese, shredded 1 1/2 cup
25 ml green onions, finely chopped 2 tbsp
salt & pepper to taste
300 ml milk 1 1/4 cup
175 ml fine dry bread crumbs 3/4 cup
75 ml parmesan cheese, grated 1/3 cup
25 ml parsley, chopped 2 tbsp
45 ml butter, melted 3 tbsp
Cook potatoes in a small amount of boiling salted water. Drain and break up into small pieces with a fork. Add 1/2 cup (125 ml) butter, swiss cheese, onion, salt and pepper. Toss with a fork to combine. Spread mixture in a 2 quart (2 L) shallow rectangular baking dish. Pour milk over potato mixture. Combine breadcrumbs, parmesan cheese, parsley and 3 tablespoons (45 ml) melted butter. Sprinkle over potatoes. Bake in preheated 375 F (190 C) oven 20 to 25 minutes or until hot and topping has browned.
Serves 6