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Preheat over to 350 degrees. Lightly grease a 1-1/2 quart casserole dish. For quicker version, substitute frozen has browns.
Place whole potatoes with their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
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Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup. Cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
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