Ingredients
3 pounds potatoes, peeled and cut into 1/2-inch cubes3 medium carrots, shredded3 celery ribs, trimmed and diced1 medium onion, diced2 cups shredded sharp cheddar cheese, divided 1/2 cup butter, cubed4 ounces cream cheese, softened1/4 cup plus 1 tablespoon minced fresh parsley, divided 1/2 teaspoon salt1/2 teaspoon pepper1/4 cup chopped ripe olives
Preparation
Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper.
Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley.
