Chef: Scott

4-5 large russet potatoes (or 8-10 small ones)
1 cup chopped celery
2 cups broccoli flowerets
Approximately 5-6 ounces Cave Aged Gruyere
3-4 tablespoons butter
1/3 cup (approximately) potato water or milk
Salt and pepper to taste
Splash of soy sauce
Tablespoon canola oil

Bring potatoes to boil in a large pan. Heat oven to 375°. Shred the gruyere. Chop the vegetables and sauté them briefly in canola oil and soy sauce. When the potatoes are fork tender, remove them from the heat, and mash with some the butter, milk or potato water, salt and pepper (a little lumpy is acceptable.) Fold the gruyere into the mashed potatoes a handful at a time. Spread the sautéed vegetables in the bottom of a baking dish. Spread the potato gruyere mixture on top of the veggies and bake for 15-20 minutes.