Potato Cheese Casserole

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• 2 pounds Russet potatoes
• 1 tablespoon butter
• 1 small carrot, shredded
• 1/2 cup chopped onion
• 1 1/2 cups sour cream
• 1 1/2 cups shredded Swiss cheese, divided
• 2 tablespoons fresh minced parsley
• 1 teaspoon salt
• 1/2 teaspoon dried dill weed
• 1/8 teaspoon pepper
• paprika

Cook potatoes in salted water until tender; peel and shred. Heat butter in a skillet over low heat; add shredded carrot and onion to butter and cook until just tender, about 5 to 10 minutes. Combine potatoes with sour cream, sautéed vegetables, 1 cup of the cheese, and all remaining ingredients except paprika. Spoon potato mixture into a buttered 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese and the paprika. Bake at 350° for 30 to 40 minutes.



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