|One of C's favorite restaurants is Strip House. When I saw this recipe in the side dish recipe swap on Christine's Kitchen Chronicles, I knew I had to try it. These would be great for a dinner party or holiday because you bake the potatoes the night before. I found the shallot flavor to be a bit intense, so I might reduce that next time I make it. Grating the cooled potatoes was way easier than expected, but most of the skin did not grate along with the potato flesh. Folding in the sour cream was a bit of a challenge, slow and steady is key. I had sharp cheddar on hand, so that is what I used and I was very happy with it. I bet it would be equally delicious with white cheddar as it originally called for.|
2 large russet potatoes, unpeeled and scrubbed
1/3 cup minced shallots (may reduce to 1/4 cup)
1 ½ cups grated white cheddar cheese (I used regular cheddar)
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 cup sour cream
Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 350 degrees F. Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 cup of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions. Transfer the potato mixture to a 1 quart gratin dish; do not compress. Sprinkle the remaining ½ cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.
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