ID: 4a063e15...
This authentic steakhouse side dish features grated baked potatoes, sharp white cheddar, and sour cream, baked into a light, fluffy, and incredibly flavorful gratin. The secret lies in a two-day process that results in a texture completely different from mashed potatoes, perfectly mimicking a freshly fluffed baked potato mixed with toppings.
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Bake Russet potatoes, then cool and chill them overnight. → Grate the cold, baked potatoes (with skin) into a large bowl. → Gently toss the grated potatoes with minced shallots, seasonings, and grated sharp white cheddar. → Carefully fold in full-fat sour cream until just combined, keeping the mixture light. → Pile into a buttered dish and bake at 425°F (220°C) for 30 minutes until golden brown.
Bake Russet potatoes, then cool and chill them overnight. → Grate the cold, baked potatoes (with skin) into a large bowl. → Gently toss the grated potatoes with minced shallots, seasonings, and grated sharp white cheddar. → Carefully fold in full-fat sour cream until just combined, keeping the mixture light. → Pile into a buttered dish and bake at 425°F (220°C) for 30 minutes until golden brown.
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Using large Russet baking potatoes is crucial for the correct texture.
The two-day process is not optional; baking the potatoes one day and chilling them overnight is the secret to the dish's light, non-mashed texture.
Be extremely gentle when mixing all ingredients. The goal is to toss and fold, not to stir or mash. This preserves the individual shreds of potato.
Always grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that affect the final texture.
Use full-fat sour cream for the best flavor and richness.
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