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

Cook potatoes in boiling salted water about 30 minutes or until tender. Chill. Peel and sliced (or grate) potatoes. Combine cheese, milk and 2 tablespoons of butter in small saucepan; cook over low heat until butter and cheese melt, stirring occasionally. Remove from heat; stir in sour cream, green onion, salt and pepper. Fold cheese mixture into potatoes. Pour into greased 2 quart casserole. Bake at 350 degrees for 45 minutes. Yields 6 servings.