Peel, quarter, and steam one medium potato per person (I prefer russets). Slicing the cooked, cooled potatoes lengthwise, layer them in a lightly greased casserole with a sprinkle of diced green onions, a generous grating of cheddar, and a dash of salt and pepper. Repeat, ending with a final layer of cheddar. Into the oven this goes, uncovered, at 350 deg. F. for 15 to 20 minutes.