This dish would be something you’d likely see served alongside a nice steak at a top tier restaurant.
Potatoes are extremely versatile and you can do a whole lot (pun intended) with them from fries, skins, hash browns, wedges, baked potato, mashed potatoes, potatoes Anne, chateau potatoes, and much more.
They go exceptionally well with meatloaf or a nice steak, so let’s get into how I make them.
- Large mixing bowl (a big one)
- Small oven dish
- 3 large russet potatoes
- White cheddar cheese (it’s ok to use already shredded cheddar from the store but you should avoid if you can)
- 1 large shallot
- 1/2 pound of sour cream
- Cayenne pepper
- White peppercorns
- Land of Lakes unsalted butter/Olive oil
Do some prep work before cooking
- Assemble 3 large russet potatoes, wrap in foil and begin to poke several holes into them.
- Place onto a small baking dish and cook at 425F for an hour and fifteen minutes.
- After baking, proceed to poke potatoes again to test if knife can gently penetrate.
- If it cannot, cook another 15-20 minutes.
- When it does, let cool and refrigerate overnight (very important, you need to keep these cold).
- Using a grater, proceed to grate all 3 already baked potatoes in a large mixing bowl.
- Dice finely a single shallot, do not sauté.
- Add to mixture.
- Using two forks, lightly toss around mixture and incorporate onion together.
- Add salt and grinded white peppercorns.
- You don’t want to mash these potatoes, it’s important they are chilled and remain fluffy.
Add sour cream and place mixture in an oven dish
- Begin to add about 1/2 of a pound of sour cream, more depending on if you need it.
- Add about 2 cups of fresh white cheddar.
- Toss lightly with two forks and incorporate evenly.
- Lightly oil or butter a small baking dish (a similar one to mine is available here).
- Carefully move mixture into dish while being sure not to press hard against it and keep it fluffy (it will set deeper into dish so don’t worry if its too fluffy and looks to be setting too high).
- Coat the top of mixture with cayenne pepper.
Cook and Serve!
- Preheat oven to 425F.
- Cook dish for 30 minutes uncovered.
- Serve immediately!
The overnight refrigeration of potatoes is pretty important. I didn’t give a cook time for either of these dishes because they can vary based on refrigeration. But, you really need to follow it as you won’t be able to grate the potatoes nice and almost hash brown like. Don’t skip it!