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1
Preheat oven to 450, lightly oil medium sized casserole dish and slice potatoes as thin as desired (bake time may need to be adjusted for thicker slices).
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2
Quickly saute garlic with 2 tbsp butter, while the butter melts sprinkle the flour over the potatoes in you casserole dish.
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3
Using a spoon or your hands, assure all the potatoes are lightly coated, then pour the butter/garlic mix over them.
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4
Re-stir to fully coat again.
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5
In a large measuring cup, mix together the milk, sour cream and soup.
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6
It should equal roughly 1 1/4 cup, if it's low, add a little more milk.
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7
Stir this together until its a smooth, pourable soupy mix; then pour it over the potatoes!
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8
Remix the potatoes, ensuring they are all saturated.
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9
Sprinkle both types of cheese on top and give the potatoes a little turn so that all the cheese isn't on top.
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10
Cover the casserole dish with tin foil and place it in the oven for 30 minutes.
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11
Store the potatoes at least once during that time to redistribute everthing.
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12
Recover and bake for an additional 20 minutes.
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13
After that time, remove the tin foil from the potatoes and add the crushed corn flaked after melting the remaining butter with them.
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14
Bake uncovered for 10 - 20 minutes depending on the tenderness of the potatoes.
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15
Once the potatoes are cooked thoroughly, remove them from the oven and let them cool.
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16
Enjoy!
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17
!
