2 1/2 pounds russet potatoes |
3 large celery stalks, cut into 1/2-inch pieces |
3 large carrots, peeled, cut into 1/2-inch pieces |
1 large green bell pepper, cut into 1/2-inch pieces |
2 tablespoons minced garlic |
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled |
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled |
1/4 cup (1/2 stick) butter |
1 1/2 cups grated monterey jack or fontina cheese (optional) |