Preheat oven to 350 degrees.
Peal, cut and boil potatoes until soft.
Grate potatoes.
Mix potatoes, onion, cheese, salt and pepper.
Fold in the sour cream.
Bake for 30 tp 40 minutes.
Ready in 1hr 15mins. Serves 6.
Preheat oven to 350 degrees.
Wash and quarter the potatoes. Boil until tender. Drain and shred coarsley with a grater.
In a bowl, combine potatoes, sour cream, onion, 1½ cups sharp Cheddar cheese, salt, and pepper. Mix well and transfer to a shallow baking dish or pie plate (9-10 inches).
Sprinkle remaining cheese over top. Dust with paprika.
Bake, uncovered, at 350 degrees for about 50 to 60 minutes, or until golden. If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.
Ready in 1 hour. Serves 6
In a large bowl combine the potatoes, onions, cheese (reserve about a 1/2 cup of cheese for the top), and salt and fresh ground black pepper to taste.
Gently fold in the sour cream until just combined.
Butter a casserole dish, or individual ramekins, and spoon in the mixture. You want as an irregular surface as possible, with lots of nooks and crannies.
Top with the remaining cheese and bake in a 350 F. oven for 25 to 30 minutes, until golden brown.
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