2 lbs russet potatoes, (3 large or 4 medium)
1 shallot, (about 2 oz) large
2 cloves garlic
1 tbsp unsalted butter
10 oz sharp cheddar cheese, preferably white
1½ cups sour cream
2 tsp kosher salt
¼ tsp black pepper, freshly ground
Arrange a rack in the middle of the oven and heat the oven to 425 degrees F.
Scrub and then wrap russet potatoes individually in aluminum foil. Pierce each potato all over with a fork. Place the potatoes directly on the oven rack and bake for about 1 hour until knife-tender. Let cool to room temperature, then refrigerate still wrapped in foil for at least 8 hours or overnight.
Heat the oven again to 425 degrees F. Meanwhile, finely chop the shallot and garlic cloves. Melt unsalted butter in a medium frying pan over medium heat. Add the shallots and cook for 3 to 4 minutes until softened. Add the garlic and cook for 1 to 2 minutes more until very tender. Scrape into a large bowl.
Unwrap the potatoes and grate unpeeled on the large holes of a box grater into the bowl. Tear any large pieces of the potato skin up into smaller pieces.
Grate sharp cheddar cheese. Add 1½ cups of cheese to the bowl and reserve the remaining for topping. Add sour cream, kosher salt, and black pepper to the potatoes and gently stir together with a spatula until well-combined.
Transfer the mixture into an 8x11-inch baking dish and spread into an even layer. Sprinkle with the reserved cheese.
Bake for about 30 minutes until heated through, golden-brown, and the cheese on top is bubbling. If the top isn’t as browned, broil on High for 2 to 3 minutes. Let cool for 15 minutes before serving.
Serve and enjoy.
:
:
