Cook the potatoes in lightly salted water until just tender. Allow to cool slightly, then peel and slice. There should be 3 cups of sliced potatoes. Arrange the potatoes in a buttered shallow 1-1/2-quart baking dish.
Combine the sour cream with the beaten eggs, milk, chives, salt and pepper. Pour over the potatoes in the baking dish and sprinkle with the cheese.
Bake for about 30 minutes, until heated through and light brown.