4 quarts warm water (120 degrees F/65 degrees C)
1 onion, sliced
8 slices Swiss cheese
2 quarts bread crumbs
3 medium russet potatoes, peeled and sliced
1 5/4 cups unsalted butter, melted
3/4 cup chopped celery
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon salt
1 (3 ounce) can sliced black olives, drained
1 quart milk
In a large saucepan, combine water, onion, Swiss cheese, bread crumbs, potato, butter, celery, garlic powder, parsley, salt, and black olives. Bring to a boil and cover, 1 minute. Reduce heat to low and add bread crumbs. Cook, stirring occasionally, for about 3 to 4 minutes. Remove from heat, and stir in milk. Let set until thoroughly combined.