INGREDIENTS

INSTRUCTIONS

Cook the potatoes in a large pot of boiling salted water until almost
tender, about 25 minutes.  Drain.  Refrigerate overnight.
Peel the potatoes, then using a large hole grater, grate them.  Melt one
tablespoon of the butter with one tablespoon of the oil in a large heavy
skillet over medium high heat.  Sprinkle half of the potatoes in an even
layer.  Sprinkle the cheese evenly over the potatoes. Sprinkle the
remaining half of the potatoes over the cheese. Season again with salt and
pepper.  Press lightly to compress. Cook until the bottom is brown, about
seven minutes.
Remove the skillet from the heat.  Place a large plate over the skillet.
Using oven mitts, grasp the skillet and plate; turn over, inverting the
potatoes onto a plate, browned side up.    Remove the skillet and return it
to the heat.  Melt the remaining butter and remaining oil in it. Slide the
potatoes back into the skillet on the uncooked side and cook until the
bottom is brown and the cheese is melted, about 7 minutes.
Slide or turn the potatoes onto a plate and sprinkle with parsley and cut
into wedges.
Washington Post July 23 1997
Personal Note:  Be sure to use a HEAVY pan and watch the potatoes carefully
so they do not burn.  I would add more Swiss cheese the next time I do this
recipe.
++ Courtesy of Dale & Gail Shipp, Columbia Md. ++
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 26, 98

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