American potato casserole

Ingredients for 4 servings:

• 425 g potatoes, grated or diced
• 115 g grated cheese (Cheddar cheese), alternatively medium-aged Gouda or mountain cheese
• 225 g sour cream
• 150 g soup (mushroom cream soup, from the can)
• ½ onion(s), chopped
• 2 garlic cloves, chopped
• 115 g butter
• 40 g cornflakes, unsweetened
• some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

as it is served here in the South-West for BBQ

Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Peel, grate, or dice the raw potatoes, and place them in a large bowl along with the cheese, sour cream, and soup. Stir well and set aside. In a large pan over medium heat, sauté the onion with about 30g of butter. Chop the garlic cloves and add them briefly, sautéing them. Add the onion and garlic to the bowl and stir well again. Season the cheese, sour cream, soup, onion, and garlic mixture with salt and pepper. Grease a suitable casserole dish with about 20g of butter and then pour everything into the dish. Briefly heat the remaining butter in the microwave until softened. Place the unsweetened cornflakes in a small bowl and mix well with the softened butter, then pour evenly over the potato casserole. Place the casserole dish in the preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) and bake for 45 minutes.