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

Preheat oven to 350 degrees. Butter 13 x 9 inch baking dish. Shred potatoes against large side of hand grater. Place potatoes in ice water. Let stand 5 minutes. Drain well. Mix potatoes, scallions, garlic, and Swiss cheese. In small bowl, whisk together eggs, sour cream, and butter until smooth. Stir into potato mixture. Blend well. Season with salt and pepper. Spread potatoes in baking pan. Top with sliced almonds. Bake at 350 degrees for 1 to 1 1/2 hours. Serves 12.