Description
The Cheesy Shredded Potato Bake brings together the comfort of baked potatoes and the rich, gooey delight of melted cheese. This dish is a celebration of simple ingredients coming together to create a heartwarming side that complements any main course beautifully. Perfect for family dinners or a cozy gathering, it promises to be a fulfilling and tasty addition to your meal.Potatoes Romanoff is a timeless side that combines elegance with simplicity. Featuring layers of shredded potatoes enveloped in creamy sour cream and a blend of sharp cheddar and parmesan, this casserole is baked to golden perfection, offering a crispy top and a creamy interior that’s utterly irresistible.
Ingredients
3 large russet potatoes, baked and cooled overnight in the fridge
3 tablespoons salted butter
¼ cup diced shallot
1 clove garlic, minced
2 teaspoons salt
½ teaspoon ground black pepper
1 ½ cups sour cream
2 ½ cups freshly shredded sharp white cheddar cheese, divided
½ cup grated parmesan cheese
Instructions
Preheat oven to 375℉ and grease a 2 qt baking dish.
In a small pan, melt the butter over medium-low heat and sauté the shallot until softened and translucent, about 4 minutes. Add the garlic and cook for 30 more seconds. Remove from heat.
Using a box grater or food processor, grate the cooled baked potatoes with the skin still on.
In a large mixing bowl, stir together the sour cream, salt, pepper, 2 cups of the cheddar, and the sautéed shallot and garlic. Gently fold in the shredded potatoes until just evenly combined, trying to keep the shredded texture.
Lightly pile the potato mixture into the prepared casserole dish and evenly top with the remaining cheddar and parmesan cheese. Bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 484