Potatiskasseroll

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1. 1
   Preheat the oven to 375°F. Peel and dice the potatoes, finely chop the onion, and mince the garlic.
2. 2
   Add the potatoes to a large pot of water. Bring to a boil, cooking for 8-10 minutes until fork tender. Strain in a colander. Then, transfer the potatoes to a greased 9x13 casserole dish.
3. 3
   While the potatoes are boiling, melt the butter in a large saucepan or pot over medium heat.
4. 4
   Add in the onion and salt, and cook for a few minutes until softened. Add in the garlic and cook for a minute. Then, stir in the flour.
5. 5
   Slowly pour in the milk while whisking to incorporate.
6. 6
   Add in 2 cups of cheese and the sour cream. Stir until melted and incorporated.
7. 7
   Pour the cheese sauce over the potatoes. Gently combine until the potatoes are fully coated.
8. 8
   Top with the crushed cereal and the remaining 1 1/2 cups of cheddar cheese.
9. 9
   Bake for 20 minutes until the cheese is bubbly.