6 med. potatoes, boiled in skins
2 c. sour cream
1 or 2 tsp. salt
Dash of freshly ground pepper
1/2 med. onion, minced
6 tbsp. butter
2 c. Cheddar cheese, shredded

Store cooked potatoes in refrigerator for 24 hours or overnight. Melt 2 tablespoons butter with the cheese in a double boiler. Add the sour cream, salt, pepper and onions; stir until well blended. Remove from heat.

Peel potatoes; grate them and stir into the cheese mixture. Place mixture in a casserole. Dot with remaining butter and bake at 350 degrees for 45 minutes. Serves 8.

Note: Can be assembled early in the day and refrigerated until cooking time, but potatoes must be cooked a day ahead.

For variation, add 2 cups of broccoli floweretts.