Monday, March 7, 2011
3 large russet potatoes,unpeeled & scrubbed
1/4 c. minced shallots(or onion)
2-1/2 c. grated white cheddar cheese
2 tsp. salt
1/4 tsp. of white pepper(I used black)
1-1/2 c. sour cream
Heat the oven to 425 degrees.Pierce the potatoes with a fork and bake until tender,approximately one hour.Remove from the oven and let cool.Cover with plastic ,and refrigerate overnight.
Grate the potatoes using a food processor or a box grater.Place in a bowl,and add the shallots, 1-3/4c of the cheddar,salt & pepper.Toss together gently.Fold in the sour cream.Place the mixture in a baking dish.Sprinkle with the remaining cheddar cheese.Bake at 350 degrees for about 30 minutes.Serves 6.