Cook the potatoes in a large pot of boiling salted water until almost tender, about 25 minutes. Drain. Refrigerate overnight. Peel the potatoes, then using a large hole grater, grate them. Melt one tablespoon of the butter with one tablespoon of the oil in a large heavy skillet over medium high heat. Sprinkle half of the potatoes in an even layer. Sprinkle the cheese evenly over the potatoes. Sprinkle the remaining half of the potatoes over the cheese. Season again with salt and pepper. Press lightly to compress. Cook until the bottom is brown, about seven minutes. Remove the skillet from the heat. Place a large plate over the skillet. Using oven mitts, grasp the skillet and plate; turn over, inverting the potatoes onto a plate, browned side up. Remove the skillet and return it to the heat. Melt the remaining butter and remaining oil in it. Slide the potatoes back into the skillet on the uncooked side and cook until the bottom is brown and the cheese is melted, about 7 minutes. Slide or turn the potatoes onto a plate and sprinkle with parsley and cut into wedges. Washington Post July 23 1997 Personal Note: Be sure to use a HEAVY pan and watch the potatoes carefully so they do not burn. I would add more Swiss cheese the next time I do this recipe. ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ Posted to MM-Recipes Digest by "Rfm" on Sep 26, 98