Max’s Breakfast Potatoes

• 2 tablespoons butter
• 8 oz. Onion cut in 1/4" dice
• 1 qt. sour cream
• 1 cups 2% Milk
• 10 oz. shredded cheddar cheese
• 1 tablespoon salt
• 1 teaspoon ground white pepper
• 1 5-lb bag cooked chilled Idaho® potatoes cut in 1/2" cub

Topping:

• 1 oz. (1/2 c) panko bread crumbs
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 tablespoon Melted Butter

1 Melt butter in sauté pan. 2 Add onion; cook until softened, about 5 minutes. Set aside. 3 In mixing bowl, combine sour cream, milk, cheese, salt and pepper. Gently mix together. 4  Fold in potatoes and onion. Spray half-size hotel pan with vegetable oil. Spread potato mixture evenly in pan. 5  Combine topping ingredients in bowl; mix well. 6 Sprinkle over potato mixture. Bake in 350°F oven, uncovered, until bubbling hot, about 30 minutes. Source: Idaho Potato Commission