6 med. potatoes
2 c. shredded cheddar cheese
1/4 c. butter
1 1/2 c. sour cream
1/3 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Cook potatoes in skins, cool, peel and grate coarsely. In saucepan, over low heat, combine cheese and 1/4 cup butter, stirring until almost melted, remove from heat. Blend in sour cream, onions, salt, and pepper. Fold in potatoes and turn into a greased 2 quart casserole. Dot with 2 tablespoons butter. Bake at 350 degrees for 25 minutes or until heated through.