8 – 12 Idaho Russett potatoes (peeled and boiled for about 20 minutes)

1 yellow onion diced and sauteed in 3 tbsp of butter

1tbsp of garlic

1 cup sour cream

1 package cream cheese

1/2 cup guyere cheese

1/2 cup shredded chedder cheese

1/4 cup milk

Salt and pepper to taste

Boil potatoes. Sautee onion to tenderness. Mix the rest of the ingredients (except for the chedder cheese) 
Place potato mixture in a buttered 9×13 casserole dish. Bake at 350 degrees for 30 minutes. Take out of oven and sprinkle chedder cheese on top. Let melt and serve.

Yummy!

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