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

Cook potatoes in skins. When potatoes are fork-tender, peel and cube. Combine Velveeta and 1/4 cup butter over low heat; stir until melted and thoroughly combined. Remove from heat; add sour cream, milk, onion, salt and pepper. Stir until well combined.

Layer potatoes and sauce in a well-greased casserole, ending with a layer of sauce. Dot with butter and sprinkle with paprika. Bake in 350 degree oven for 30 minutes or until heated and bubbly throughout.