Thin deli slices of Swiss cheese get crisp and nutty in a hot pan, scattered over buttered potatoes and onions. It's a fast, warm supper that coaxes the best from this mild, melting cheese.

Serves 2. 25 minutes, 20 at the stove.

About 670 calories a serving, 29 g protein, 47 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 medium onion and cut 1 lb potatoes into half-inch cubes. Heat 3 tablespoons butter in a large skillet over medium-high heat until foaming, then add the potatoes and onion with a pinch of salt. Stir often so they brown evenly.15 min
2. When the potatoes are tender and golden at the edges, taste and season with salt and pepper. Lay 6 oz thin Swiss cheese slices over the top in a single layer and watch until the cheese melts and starts to brown in spots, about 2 minutes.2 min
3. Slide onto a plate and serve warm.

Note Swap the potatoes for diced celeriac or parsnips if you like. Leftovers keep in the fridge for three days and reheat in a dry skillet. Serve with a bitter green salad dressed in vinegar.