6 lg. potatoes, pared
1 bunch scallions, trimmed and chopped
2 cloves garlic, minced
4 oz. shredded Swiss cheese
3 eggs
2 c. sour cream
1/2 c. butter, melted
2 tsp. salt
1/2 tsp. ground white pepper
1 c. sliced almonds

Heat oven to 350 degrees. Grease a 13x9x2 baking dish and set aside.

Shred potatoes. Place shredded potatoes immediately into a large bowl of ice water to crisp and prevent discoloration. Let stand for at least 5 minutes. Drain and squeeze out as much moisture as possible from the potatoes.

In large bowl, toss potatoes with scallions, garlic and cheese. In small bowl, whisk together eggs, sour cream, butter, salt and pepper until smooth. Stir into potato mixture, blending well. Spread potatoes in prepared dish. Sprinkle with almonds. Bake until golden brown, 1 - 1 1/4 hours. 12 servings.