Riverview Recipe: Cheesy Potato Casserole

Cheesy Potato Casserole

6 medium potatoes

1 cup (4 oz.) shredded mild cheddar cheese

½ cup milk

4 tbsp. butter or margarine

1 (8 oz.) carton sour cream

½ cup chopped onion

1 tsp. salt (or to taste)

½ tsp. pepper

Butter or margarine paprika


Cook potatoes in boiling salted water about 30 minutes or until tender. Chill. Peel and grate potatoes. Combine cheese, milk, and 4 tbsp. butter in a small saucepan; cook over low heat until melted, stirring occasionally. Remove from heat; stir in sour cream, onion, salt, and pepper. Fold mixture into potatoes. Pour into casserole, dot with butter and sprinkle paprika. Bake at 350 degrees for 45 minutes.