Delicious Potatoes in Garlic-Sour Cream Sauce

Wash the potatoes, peel them and slice them thinly.

In a bowl, mix sour cream and garlic passed through a press. You can even put the garlic cloves in the press without peeling them, as the skin will remain inside the press. Add salt and black pepper to taste to the sauce. Mix well.

Grate the cheese on a coarse grater. You can use any cheese you like. Russian cheese, Suluguni, or Mozzarella for pizza will work great.

Grease a baking dish with butter. Place the first layer of potatoes, using about 1/5 of the total amount, spread the garlic-sour cream sauce on top, and sprinkle with grated cheese.

Then again, layer the potatoes, sauce, and cheese. It is very convenient to spread the sauce on the potatoes using a culinary brush. Repeat the layers - potatoes, sauce, cheese - until the dish is filled to the top. I ended up with 5 layers. You may have 4 or 6, depending on the size of the dish.

The top layer should also be coated with sauce, sprinkled with cheese, and topped with pieces of butter. Cover the baking dish with foil and place it in a preheated oven to bake at 180 degrees for 25 minutes. Baking it covered with foil will make the potatoes more juicy and prevent them from drying out. If you don't have foil, you can use parchment paper. And if you have a lid for the baking dish, you can confidently use it. Then remove the foil and continue baking for about 35 minutes until the potatoes are done.

At the end of baking, there should be a golden crust on top, and the potatoes should be soft. Serve the cooked potatoes hot, optionally garnished with any herbs - green onions, parsley, dill.