Potato Casserole

Boil potatoes (unpeeled) in salted water for 30-40 minutes until tender. Remove from water and cool. Refrigerate overnight. Next day: peel skins. Chop potatoes with kraut chopper into small crumbly pieces. Add melted butter, cheese, sour cream, onion, and salt and pepper. Mix together with large spoon. Spoon mixture into large

9 x 13 pan. Bake at 350° for 35 minutes or until bubbly and slightly brown.