Tomorrow's Potatoes

Recipe courtesy of Wedding905

• 2 pounds russet potatoes scrubbed
• 1 1/2 cups (6 oz) shredded sharp Cheddar cheese
• 6 green onions (roots trimmed) thinly sliced
• 1 1/2 cups sour cream
• Salt and pepper
• Paprika

Place potatoes in a 3 to 4 quart pan and add 2 inches water. Cover and bring to a boil over high heat, reduce heat and boil gently until potatoes are tender when pierced, about 45 mins.  Drain, let cool then peel and coarsely shred.

In a large bowl, combine shredded potatoes, cheese, onions and sour cream.  Season to taste with salt and pepper.  Butter a shallow 2 quart casserole, pour in mixture.  If making ahead cover and chill until next day.

Bake uncovered in a 350 degree oven until hot throughout and gold brown on top, about 1 hour.  Sprinkle with paprika.  Makes 5-6 servings.