Ingredients
- 1 teaspoon butter, or as needed
- 3 large russet potatoes, scrubbed
- ¼ cup minced shallots
- 3 teaspoons kosher salt
- ½ teaspoon freshly ground white pepper
- 1 pinch cayenne pepper, or to taste
- 2 ½ cups grated sharp white Cheddar cheese
- 1 ¾ cups sour cream
Directions
-
Preheat the oven to 400 degrees F (200 degrees 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 very tender and easily pierced with a knife, about 1 hour and 15 minutes.
-
Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
-
Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
- Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.
- Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
- Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes. (allrecipes)
