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