6 med. potatoes
1 c. shredded mild Cheddar cheese
1/2 c. milk
2 tbsp. butter
1 (8 oz.) carton sour cream
1/4 c. chopped onion
1 tbsp. salt
1/2 tbsp. pepper

Cook potatoes in boiling salty water about 30 minutes (until tender). Chill. Peel and grate potatoes. Combine cheese, milk and 2 tablespoons butter in small saucepan. Cook over low heat until butter and cheese melts. Stir occasionally. Remove from heat, stir in sour cream, onion, salt and pepper. Fold cheese mixture into potatoes. Pour in greased 2 quart casserole, dot with butter and sprinkle with paprika. Bake at 350 degrees for 45 minutes. 6 servings.