Golden Potato Casserole

(Serves 8)

This recipe comes from family friend, Charlene Clinton.

3 pounds Idaho potatoes (about 6 medium)
6 tablespoons butter, divided
2 cups shredded sharp Cheddar cheese
2 cups sour cream
1/3 cup chopped green onions
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup bread crumbs
Paprika

Cook potatoes in skins. Cool, peel and coarsely shred. Set aside.

Preheat oven to 350 degrees. Butter a 7-by-11 inch baking dish.

In a large saucepan over low heat, combine 4 tablespoons of the butter and cheese and stir until almost melted. Remove from the heat and stir in sour cream, onions, salt and pepper. Add potatoes and stir lightly. Turn into prepared dish.

Melt the remaining 2 tablespoons butter and mix with breadcrumbs. Sprinkle on top of potato mixture, then sprinkle lightly with paprika, and bake for 45 minutes.

Make ahead: The casserole can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.

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