Ingredients
- 3 large russet potatoes, baked and cooled overnight in the fridge
- 3 tablespoons salted butter
- 1/4 cup diced shallot
- 1 clove garlic, minced
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups sour cream
- 2 1/2 cups freshly shredded sharp white cheddar cheese, divided
- 1/2 cup grated parmesan
Instructions
- Preheat oven to 375℉ and grease a 2-quart baking dish.
- In a small pan, melt the butter over medium-low heat. Add diced shallot and sauté until softened and translucent, about 4 minutes. Add garlic and cook for 30 seconds more. Remove from heat.
- Grate the cooled baked potatoes with the skins still on using a box grater or food processor.
- In a large mixing bowl, stir together sour cream, salt, pepper, 2 cups of cheddar cheese, and the sautéed shallot and garlic mixture.
- Gently fold in the shredded potatoes until just combined, keeping the texture intact.
- Lightly spoon the mixture into the prepared baking dish and top with remaining 1/2 cup cheddar cheese and all the parmesan.
- Bake uncovered for 25–30 minutes, or until golden brown on top.
Notes
- Can easily yield 8–10 servings as a side dish at a large meal.
- Make a day in advance and refrigerate—bake for 45 minutes instead of 30.
- If browning too fast, cover with foil during baking.
- Leftovers can be stored in the fridge for up to 5–6 days.
- To reheat, cover with foil and warm in a 350℉ oven. Add a splash of milk or extra cheese if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 55mg
