Ingredients
2 lb. all-purpose potatoes
1 1/2 cups sour cream
1/4 cup flour
3 cloves garlic, crushed
8 oz. Gruyere cheese, grated
Preparation
Simmer whole potatoes in salted water until tender. Drain and cool for one hour or longer. Peel potatoes, or leave skins on. Cut into 1/4" slices. Combine sour cream, garlic, flour, salt, and white pepper to taste. Lightly butter 8"x11" casserole. spread 1/4 of the cream mixture in the bottom. Top with half the potatoes. Spread 1/2 the remaining cream and then with 1/2 the Gruyere cheese. Repeat with potatoes, cream, Gruyere. Bake at 300’ F. for 45 minutes. Broil 1-2 minutes to brown before serving.
