Pittsburg Potatoes

Gretchen Swinger

4 cups potatoes: peeled, cubed
1 onion, diced
Garlic
4 T butter
1.5 t salt
1/4 t pepper
2 cups sour cream
2 cups shredded cheese

Cook onions in butter and garlic.
Cook potatoes in salted water until just tender.
Meanwhile, mix sour cream, cheese, salt, and pepper.
Cover part of 9x13 pan with part of mixture.
Drain potatoes and pour into pan.
Add onion/butter mixture.
Cover with remaining sour cream and cheese.

Bake at 175 C, covered.
Uncover, cook additional 10 minutes until bubbly and lightly browned.