SERVES: 8-12
12 MED. POTATOES
1/2 CUP MELTED BUTTER
2 CUPS SHREDDED MILD CHEDDAR
2 CUPS SHREDDED SWISS
1 TSP. SALT
1 CUP SOUR CREAM
SCANT TSP. CAYENNE PEPPER

1. Cook potatoes until tender and refrigerate overnight.
2. Next day: Coarsely grate potatoes and cheeses, then add remaining ingredients.
3. Pat down in shallow buttered baking dish (9x13)
4. Bake in 350F. oven for 1 hour. This is a double recipe.

by Maryse Percy