by Cottage In the Oaks | Daune Pitman on August 12, 2011 in Potatoes, Sides
Prep Time 15 Minutes
Cook Time 30 Minutes
Difficulty Easy
Servings 6
A great side, wonderful with steak as an alternative to baked potatoes.
Preparation InstructionsPreheat oven to 425 degrees F.
Ingredients
3 whole Large Russet Potatoes, Unpeeled
¾ cups Minced Shallots
2-½ cups Grated White Cheddar Cheese, Divided
2 teaspoons Kosher Salt
¼ teaspoons Freshly Ground Pepper
1-½ cup Sour Cream
Preparation:
Preheat oven to 425 degrees F.
Wrap potatoes in aluminum foil. Bake potatoes on a pan in the oven until done, about an hour. Remove foil and let cool to room temperature. Put potatoes on a plate, cover with plastic wrap, and refrigerate overnight.
Grate the chilled potatoes, including skins. You can use a large box grater or a food processor. (I like the food processor!) Transfer grated potatoes to a bowl and sprinkle in the shallots, 1 3/4 cup cheese, salt, and pepper.
Use your hands to gently toss together. (I guess you could stir it too but you would miss all the fun. Go ahead, plunge those hands down in there!) Then fold in sour cream.
Transfer mixture to a 1 1/2 quart gratin dish, making sure that you don’t compress (or squash, or moosh, or squish) it! Sprinkle the remaining cheese on top.
Bake at 350 degrees F until the top is golden brown, about 30 minutes. Serves 6.
Tasty Kitchen/ Pioneer Woman
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