6-8 med. potatoes
2 c. shredded Cheddar cheese
1/4 c. butter
2 c. sour cream (room temperature)
2 tbsp. milk
1/3 c. chopped onions
1 tsp. salt
1/2 tsp. pepper
2 tbsp. butter

Cook potatoes in skins, cool, peel and coarsely shred. Combine butter, cheese and milk in saucepan over low heat, stirring occasionally; remove from heat when almost melted.

Combine sour cream, onions, salt and pepper. Add potatoes and cheese mixture. Stir lightly. Turn into buttered 2 quart casserole. Dot with 2 tablespoons of butter. Bake at 350 degrees for 25 minutes or until heated.