5 c. cooked, cubed and peeled potatoes
1 1/2 c. sour cream
1 1/4 c. shredded swiss
1/2 c. shredded carrot
1/4 c. chopped onion
1 tsp. salt
2 tbsp. minced fresh parsley
1/2 tsp. dill weed
1/4 tsp. pepper
1/4 tsp. paprika

In a bowl, combine the potatoes, sour cream, 1 c. of cheese, carrot, onion, parsley, salt, dill and pepper. Transfer to a greased baking dish. Sprinkle with the paprika and remaining cheese.

Bake, uncovered at 350°F for 25-35 minutes or until bubbly.