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

Cook potatoes in boiling, salted water about 30 minutes or until tender. Chill, peel and grate potatoes.

Combine cheese, milk and 2 tablespoons butter in a small saucepan; cook over low heat until butter and cheese melt, stirring occasionally. Remove from heat; stir in sour cream, onion, salt and pepper. Fold cheese mixture into potatoes. Pour into a greased 2 quart casserole. Dot with butter. Bake at 350 degrees for 45 minutes. Yield: 6 servings.