This cheesy potato bake combines creamy textures with a hint of heat, making it a delightful addition to any dinner table. Perfectly baked and chilled potatoes are transformed into a savory casserole that’s golden brown on top and rich in flavor.
Ingredients
4 large potatoes
1 roll aluminum foil
2 medium shallots
to taste none salt
to taste none white pepper
a pinch none cayenne pepper
2 cups Cheddar cheese
1 cup sour cream
for greasing none butter
Method
Begin by preheating your oven to 400°F (200°C).
Take each potato and poke several small holes in them with a knife. Wrap each one in aluminum foil and place them on a baking sheet.
Bake the foil-wrapped potatoes for about 1 hour and 15 minutes, until they are tender and easily pierced with a knife.
After baking, let the potatoes cool to room temperature. Unwrap them and transfer to a serving plate, then cover with plastic wrap and refrigerate for at least 8 hours or overnight until chilled completely.
When ready to prepare the casserole, preheat your oven again to 425°F (220°C) and butter a casserole dish.
Keep the potato skins intact and use a cheese grater to shred the chilled potatoes into a large bowl. Add finely diced shallots, seasoning with salt, white pepper, and a dash of cayenne pepper. Mix everything together using two forks.
Stir in shredded Cheddar cheese into the potato mixture, ensuring it’s evenly distributed, and then gently fold in the sour cream until just blended.
Spoon the potato mixture into the greased casserole dish, forming a slight mound while pressing down gently to compact it.
Bake in the preheated oven for 30 to 35 minutes, or until the casserole is thoroughly heated and the top is a lovely golden brown.
