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Cheese Potato Casserole
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6 med. potatoes
1/2 c. milk
8 oz. sour cream
1/4 tsp. pepper
4 oz. shredded Cheddar (mild)
2 tbsp. butter
1 tsp. salt
Paprika
Cook potatoes in boiling salted water for 30 minutes. Cool, peel and grate potatoes. Combine cheese, milk, and butter in a small saucepan; slow heat until melted. Stir occasionally. Remove from heat. Stir in sour cream, salt and pepper. Add cheese mixture to potatoes. Pour into greased 2 quart casserole dish. Sprinkle with paprika.
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