Hearty Vegetable Gratin Recipe

• 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 parsley or 1/2 teaspoon dried, crumbled
• 1/4 cup (1/2 stick) butter
• 1 1/2 cups grated Monterey Jack or Fontina cheese (optional)

Directions