Ingredients
The following ingredients have 6 Servings
- 3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
- 3 shallots, minced
- 2 1/2 cups grated white cheddar cheese, divided
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 1 1/2 cups sour cream
- 1/2 cup parmesan cheese
Instruction
- Preheat oven to 425ºF. Poke holes in potatoes and wrap in foil. Bake for 1 hour or until fork tender. Remove foil and allow to cool. Once cool refrigerate for 4 hours or overnight.
- Preheat the oven to 350ºF. Grate potatoes using large holes on box grater. Do not peel potatoes before grating.
- In a large bowl combine potatoes, shallots, 1 3/4 cups cheddar cheese, salt, and pepper. Fold in sour cream.
- Transfer to an 8”x8” baking dish or 1 1/2-quart oval casserole dish. Sprinkle remaining cheddar and all of the parmesan on top. Bake for 30 minutes or until lightly browned on top.
