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¼ cup butter (½ stick)
2 cups mild cheddar cheese, grated
1 pint sour cream
1/3 cup chopped Jersey Fresh scallions, including greens
1 tsp salt
¼ tsp pepper
Cook potatoes with skins on in salted water until fork tender. Drain and chill overnight until cold. Peel and grate coarsely. Turn into a large mixing bowl. Melt butter and cheese in a small skillet over low heat. Remove from heat and blend in sour cream, scallions, salt and pepper. Pour over potatoes and mix gently. Turn into a shallow butter 1½ quart baking dish. Bake at 350 degrees for 35 minutes. Do not allow to brown.