Preheat oven to 350°F (175°C).

Peel and shred the baking potatoes.

Chop the green onions.

Mince the garlic cloves.

In a large bowl, combine the shredded potatoes, shredded Swiss cheese, chopped green onions, and minced garlic.

In a separate bowl, lightly beat the eggs.

Add the sour cream, melted butter, salt, and white pepper to the eggs and whisk until smooth.

Pour the sour cream mixture over the potato mixture and toss to coat everything evenly.

Grease an 11x7-inch baking dish.

Transfer the potato mixture to the greased baking dish.

Sprinkle the sliced almonds evenly over the top.

Bake, uncovered, for 55-65 minutes, or until a thermometer inserted into the center reads 160°F (71°C) and the top is golden brown.

Let cool slightly before serving.