4 med. potatoes
1 c. sour cream
2 eggs, well beaten
2 tbsp. milk
3 tbsp. chopped chives
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. shredded sharp Cheddar cheese

1. Cook the potatoes in lightly salted water until just tender. Allow to cool slightly, then peel and slice. There should be about 3 cups of sliced potatoes. Arrange the potatoes in a buttered, shallow 1 1/2 quart baking dish.

2. Combine the sour cream with the beaten eggs, milk, chives, salt and pepper. Pour over the potatoes in the baking dish and sprinkle with the shredded cheese.

3. Bake at 350 degrees for about 30 minutes, until heated through and lightly browned.