6 med. red potatoes
2 c. shredded cheddar cheese
1/4 c. butter
1 1/2 c. sour cream, room temperature
1/2 c. chopped green onions, use green stems
Salt & pepper to taste
2 tbsp. butter

Cook potatoes in skins, chill. Peel and grate coarsely. In saucepan over low heat, combine cheese and 1/4 cup butter. Stir until almost melted. Remove from heat and blend in sour cream, onion, salt and pepper. Fold in potatoes and turn into greased flat casserole. Dot with 2 tablespoons butter. Bake 35 to 45 minutes at 350 degrees until heated through and bubbling. Do not under cook. Serves 6 to 8.