Baked layered potatoes in sour cream

Smear the base of a 600 ml oven proof dish with a little butter.
Line it with potato slices.
Add a little of onions and sour cream over them
Sprinkle with pepper and salt (I use them liberally)
Repeat the layers until all the ingredients are used.
Melt the butter and add the milk and pour over the potatoes.
For Cooking:

Cover and cook in the preheated moderately hot oven for 45 minutes. Uncover and cook further 20 minutes or until the potatoes are golden brown.

For serving:

Serve them with garlic bread and lamb chops. Yummmm...

I cooked the potatoes in the micro-oven at medium high for 20-25 minutes (To check whether or not the potatoes are cooked, I pierce them with a sharp knife)

Note: To make your own sour cream, take half a cup of normal cream and warm it slightly. To this add about 1½ to 2 tsp smooth yoghurt and stir it well. Let this rest at a warm place for about 4-5 hours or more (depending on the climate). This will make the cream sour and it is now ready for use!