6 lg. Russet potatoes, peeled and grated
1 pt. sour cream
1 1/2 c. grated Cheddar cheese, divided
1/2 c. minced onion
2 tbsp. fresh parsley minced (or 1 tbsp. dry)
Salt and pepper to taste
Paprika

Mix potatoes, sour cream, one cup of the Cheddar, onion, parsley, salt and pepper. Pour into a buttered 2 1/2 quart casserole. Sprinkle with paprika. Refrigerate 4 to 6 hours. Bake at 350 degrees for 40 to 45 minutes. Sprinkle on the remaining 1/2 cup cheese for the last 15 minutes.