#1397 - Cheddar Cheese Potato Casserole

(by Shirley McNevich)

6 red potatoes
2 cups shredded cheddar cheese
1/4 cup butter + 1 TBSP butter
1 1/2 cups Breakstone's sour cream (set on the counter for 30 minutes before using)
1/3 cup (or more) chopped onions
1 tsp. salt
1/2 tsp. pepper

Cook potatoes in their skins in boiling water until tender--test with a fork. Let them cool until room temperature, then peel the potatoes. Place peeled potatoes in a bowl and refrigerate them for 1 hour. Remove potatoes from refrigerator and shred them on the coarse side of a cabbage grater. In a saucepan over low heat add 1/4 cup butter, shredded cheddar cheese--stir and cook until melted and smooth. Remove saucepan from heat--add sour cream, chopped onions, salt and pepper--stir. Add cheese mixture to grated potatoes--stir carefully. Pour whole mixture into a greased casserole dish. Dot pieces of the 1 TBSP butter on top. Bake at 350 degrees for 40 minutes or until hot throughout.