- 3 medium all purpose potatoes
- 1 cup medium cheddar, coarsely grated (100 g)
- 1 cup sour cream (230 g)
- ⅓ cup green onions, chopped ¼" (40 g)
- ¼ cup, ½ stick butter (60 g)
- 1 tsp. salt (2 g)
- In a large deep saucepan, place the unpeeled potatoes and enough water; simmer until tender and cooked through. Leave and cool for a couple of minutes.
- Grate potatoes (skin and all) roughly and place them in a large casserole, be careful not to mash the potatoes or compress them.
- Mix in butter and cheese in a small heavy saucepan over very low heat; liquefy the cheese and butter.
- Stir in sour cream and green onions.
- Salt the potatoes.
- Pour cheese mixture over the potatoes and toss very lightly and carefully; bake at 350 degrees for 20 minutes, just enough to heat and melt the cheese.
- Serve warm and enjoy!