The recipe calls for peeling and grating the potatoes, but Steve suggested that we just buy frozen hash browns to save time. The frozen hash browns are in the breakfast section of the freezer section and are just plain, loose, grated pieces of potato. Just make sure to thaw the hash browns if you are going to take the short cut. If not boil the potatoes until they are medium firm, peel, grate with large holes when they have cooled down.
6 medium potatoes or 8 cups of plain hash browns
2 cups sharp cheddar cheese(white or yellow), grated
2 cups sour cream
1 stick butter
1 onion, finely chopped
2 teaspoons salt
Pepper to taste
Preheat the oven to 350 degrees. Over low heat mix together the cheese and butter until melted. Make sure to stir constantly, otherwise they will separate. Remove the pan from the heat and add in the onion, sour cream, salt and pepper. Grease a 13 inch by 9 inch pan. Mix together the cheese sauce and the potatoes and place in the pan. Bake for 30 minutes.