Description
A creamy, cheesy side dish perfect for gatherings, combining sharp cheddar and sour cream for a rich flavor.
Ingredients
- 1 teaspoon butter, or as needed
- 3 large russet potatoes, scrubbed
- 1/4 cup minced shallots
- 3 teaspoons kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1 pinch cayenne pepper, or to taste
- 2 1/2 cups grated sharp white Cheddar cheese
- 1 3/4 cups sour cream
Instructions
- Preheat the oven to 400°F (200°C).
- Poke holes into each potato using a knife. Wrap each potato in aluminum foil and place on a baking sheet.
- Bake in the preheated oven until potatoes are very tender, about 1 hour and 15 minutes.
- Let the potatoes cool to room temperature. Unwrap and refrigerate until completely chilled, about 8 hours to overnight.
- Preheat the oven to 425°F (220°C) and butter a casserole dish.
- Shred the chilled potatoes into a large bowl, leaving the skin on. Add shallots, salt, white pepper, and cayenne, and toss to combine.
- Add cheddar and mix well, then gently toss in sour cream until barely combined.
- Transfer mixture to the prepared baking dish, patting it down lightly.
- Bake until the dish is hot and the top is browned, about 30 to 35 minutes.
Notes
Use high-quality sharp white cheddar for the best flavor. Let the potatoes cool completely before mixing in other ingredients.
- Prep Time: 480 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American