Cheesy Potatoes Easy Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Keep the potato skins on, bake 3 big russet potatoes and chill them in the fridge overnight
02 -
Chop up a quarter cup of shallot
03 -
Spoon in 3 tablespoons of salted butter
04 -
Throw in a minced clove of garlic
05 -
Add 2 teaspoons salt to amp up the flavor
06 -
1 and a half cups of sour cream, for that creamy bite
07 -
0.5 cup of parmesan cheese, finely grated
08 -
Split up 2 and a half cups of sharp white cheddar (freshly shredded), you'll use some in the mix and some on top
09 -
Ground black pepper, about half a teaspoon
# Instructions:
01 -
Let it bake for 25 to 30 minutes until you see bubbling and the top gets a nice golden shade.
02 -
Carefully dump the potato blend into your greased dish. Toss on the last bit of cheddar plus a shower of parmesan.
03 -
Grab a big bowl and stir together the sour cream, salt, pepper, most of your cheddar, and the shallots with garlic you just cooked. Now gently add the cold shredded potatoes, mixing just enough so you don’t mash 'em all up.
04 -
Take the chilled baked potatoes and run them through a box grater or a food processor, skins and all.
05 -
Melt butter on low-medium heat in a little pan. Add the diced shallot, let it go till it softens and looks see-through (about 4 minutes). Toss in garlic for another half minute, then pull the pan off the heat.
06 -
Start by heating your oven up to 190°C and rubbing a bit of butter or spray on a 2-liter baking dish.
# Notes:
01 -
You'll get a much better texture if those potatoes get baked the day before and cooled in the fridge.
02 -
Making this ahead? Keep the pan in the fridge and plan for about 45 minutes in the oven before serving.
03 -
Have leftovers? Cover the pan with foil and pop it in an oven at 175°C until hot. If it’s looking a bit dry, a splash of milk or cream really helps.
04 -
This dish can make 8–10 servings if you’re serving it with other stuff.