Cheesy Potatoes

2 c. water
3/4 t. salt
4 large russet potatoes (about 2-1/2 lbs.), peeled and halved crosswise
2 T. butter or margarine, melted
1 c. sour cream
Freshly ground pepper
1/2 c. sliced green onions, including some tender green tops
2 T. chopped fresh parsley
1-1/2 c. grated Cheddar cheese
Paprika for sprinkling on top

Bring water to a boil in a large saucepan, add 1/4 t. of the salt, and lower heat to medium. Cook potatoes, covered, until almost tender, 15 to 20 minutes. (Potatoes should be slightly undercooked.) Cool under cold running water and drain. Cut each half in half again and then slice.

Preheat oven to 350 degrees. In a 2-qt. casserole lightly coated with cooking spray or oil, place half the potatoes in a layer. In a medium bowl, mix together butter, sour cream, remaining 1/2 t. salt, and pepper to taste. Spread half of this mixture over the potatoes. Sprinkle with green onions, parsley, and half of the cheese. Add the remaining potatoes, top with remaining sour cream mixture, and sprinkle with remaining cheese and paprika. Bake, uncovered, until bubbly, about 35 minutes.

Serves 4 to 6.

From The Big Book of Potluck, p. 179.