Serves: 6
Total Calories: 239
Cook potatoes in boiling salted water for 12 to 15 minutes or until tender. Drain well. Place in a shallow 6-cup serving dish or platter. Cover and keep warm.
In a small saucepan, stir wine and cornstarch until smooth. Add half-and-half, butter, Kirsch, salt and nutmeg. Stirring over medium heat, bring to a boil and boil for 1 minute or until smooth and slightly thickened. Remove from heat.
Stir in about two-thirds of the cheese until melted. Spoon over potatoes. Top with remaining cheese. Sprinkle with parsley and pepper. Cover with a lid and let stand several minutes to melt the cheese. Serve immediately.
This Swiss Potatoes recipe is from the Potato Lover's Cookbook Cookbook. Download this Cookbook today.
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