6 medium potatoes
6 T. butter
2 c. shredded Cheddar cheese
2 c. sour cream
a few gratings of pepper
chopped parsley bits (optional)
1 1/2 tsp. salt
1 onion, minced
Boil the potatoes in their well-scrubbed skins. Drain and chill overnight.
The next day, melt the butter and the cheese in the top of a double boiler over hot water. When melted together and
smooth, add the sour cream, pepper, parsley, salt and onion. Peel the potatoes and grate them. Combine with the
cheese mixture. Place in a buttered 2-qt. casserole dish. Bake at 350 degrees for 1 hour. Serve at once
(although it does warm over beautifully).