Step 1

Preheat grill to 350°,

Step 2

In a large bowl, whisk together sour cream, cream of mushroom soup, melted butter with garlic, salt and pepper.

Step 3

Peel potatoes and shred on the large side of a box grater.

Step 4

Rinse the potatoes 2- 3 times and squeeze out the excess liquid. Place into a 9 x 13 inch casserole dish.

Step 5

Reserve 1/2 cup brisket and 1 cup of cheese. Add remaining brisket, remaining cheese, diced onions and sauce to the potatoes.

Step 6

Mix well and spread evenly.

Step 7

Top with remaining brisket and cheese.

Step 8

Bake for 45 minutes to 1 hour or until potatoes are cooked through and casserole is bubbling around the edges.

Step 9

Remove from grill and garnish with cilantro if desired.