This recipe came from Jerry's mother Lucy. She was one of the best cooks I've ever known. There wasn't a single thing she made that I didn't think was delish. Luckily she taught me a thing or two and passed on some of her recipes to me. I changed one small thing on this recipe and she is no longer with us so I can't ask her why she had the mixture sit in the fridge over night. I found it made them come out to dry so I now make them the day of. I made these for Thanksgiving and thought they turned out and tasted just the way Lucy's did. I hope you make them and like them also.
2 cups shredded sharp cheddar cheese
1 cup sour cream
1/3 cup scallions (green onions)
1 tsp salt
1 tsp white pepper
In a large pot boil potatoes in skins for about 30 minutes. Let potatoes cool and then peel. You can even cook these the night before and peel them when you are ready to assemble. Shred potatoes into a large bowl. Mix in 1 1/2 c. sharp cheddar cheese, sour cream, scallions, and salt and pepper. Mix it all together and pour into lightly buttered 9x13 in pan. spread evenly and top with remaining cheddar cheese. Bake for 45 min at 350 degrees.