Holiday Potato Bake

• 3 pounds potatoes, peeled and cut into 1/2-inch cubes
• 3 medium carrots, shredded
• 3 celery ribs, trimmed and diced
• 1 medium onion, diced
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup butter, cubed
• 4 ounces cream cheese, softened
• 1/4 cup plus 1 tablespoon minced fresh parsley, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup chopped ripe olives

1. Preheat oven to 350u0b0. 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.
2. 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.

potatoes, carrots, celery, onion, cheddar cheese, butter, cream cheese, fresh parsley, salt, pepper, chopped ripe olives

Taken from www.tasteofhome.com/recipes/holiday-potato-bake/ (may not work)