6 lg. potatoes, cooked, peeled & grated
1 1/2 c. sharp cheese, shredded
1 pt. sour cream
1 1/2 tsp. salt
1/4 tsp. pepper
1 bunch green (or regular) onions, cut fine
Paprika (for garnish)

Boil potatoes in skins. Cool, peel and grate. Mix all ingredients except 1/2 cup of cheese. Put in greased 2 quart casserole; sprinkle with reserved cheese and paprika. Refrigerate at least 6 hours or overnight. Allow casserole to reach room temperature before baking (about 1 hour). Bake 40 to 45 minutes at 350 degrees. Serves 8.