Description
A creamy, cheesy potato casserole that embodies the classic steakhouse taste. Perfect as a side dish for any meal.
Ingredients
- 1 teaspoon butter, or as needed
- 3 large russet potatoes, scrubbed
- 0.25 cup minced shallots
- 3 teaspoons kosher salt
- 0.5 teaspoon freshly ground white pepper
- 1 pinch cayenne pepper, or to taste
- 2.5 cups grated sharp white Cheddar cheese
- 1.75 cups sour cream
Instructions
- Preheat the oven to 400°F (200°C).
- Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.
- Bake in the preheated oven until potatoes are tender, about 1 hour and 15 minutes.
- Let the potatoes cool to room temperature, then refrigerate until completely chilled, about 8 hours or overnight.
- Preheat the oven to 425°F (220°C) and butter a casserole dish.
- Shred the cooled potatoes with a cheese grater into a large bowl. Add shallots, salt, white pepper, and cayenne; toss to combine.
- Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
- Transfer the mixture to the prepared baking dish, patting it down lightly.
- Bake until piping hot and the top is browned, about 30 to 35 minutes.
Notes
For extra flavor, add garlic powder or onion powder when mixing in the potatoes. Cool completely before refrigerating for the perfect texture.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American