1. Wash the potatoes. 2. In a large covered saucepan, cook the whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender; drain. 3. Chill several hours or overnight. 4. Peel the potatoes; shred enough to make 3 cups. 5. Combine the shredded potatoes, onion, garlic, salt, and pepper. 6. In a 10-inch skillet, melt the butter. 7. Using a spatula, pat the potato mixture into the skillet, leaving a 1/2 inch space around the edge. 8. Cook potato mixture, uncovered, over low heat about 20 minutes or until the underside is crisp and golden brown. 9. Use a spatula to loosen the potatoes from the skillet. 10. Place a plate or baking sheet on top the skillet. 11. Invert the skillet to remove the potatoes. 12. If necessary, add more butter to the skillet. 13. Slide the potato cake back into the skillet, browned side up; cook the unbrowned side for 5 minutes. 14. Sprinkle the shredded cheese on top of the potato cake; cover, and cook 5 minutes more or until the potatoes are golden brown and the cheese is melted. 15. Cut the potato cake into four wedges and serve. 16. Garnish with sliced green onions, cut parsley, or sour cream if you wish. ---------------------------------------------------------------------------
Nutrition
Ingredients
