Recipe by: From The Farmers' Marketplace - ISBN 0-06-055005-8 1. Preheat
oven to 375?F. Rub a 9 x 13-inch baking pan with the clove of ail;
discard ail. Butter the pan generously and set parenthesis. 2. Warmth 2
Tbs of butter in a large skillet over medium warmth. Add the onions and
sauteed, stirring occasionally, until softened but not brownness, most 8
mins. Lag, grate the potatoes into a bowl of cold weewee. Drain
in a cullender; squeeze dry. Add the unexpended 2 Tbs butter to the
skillet. When liquid, stir in the grated potatoes and prepare 2 mins.
Remove from hotness. 3. Stir half of the grated cheese into the potato
assortment; spread the mixture in the prepared baking pan. In a mixing
roll, whisk together the egg, flour, sour pick, milk, saltiness, and
peppercorn. Pour the egg mixture over the potatoes and top with remaining
grated cheeseflower. 4. Bake until golden brown, 45 to 50 mins. Dish hot,
cut in squares.