Baked Potato Gratin...to DIE for!!!

Now, some of the recipe I make are necessary..like dinner for Wednesday night, parents are coming over, dinner with friends....and then there are the "other recipes". You know, the gooey, messy, cheesy, creamy - I'd like to lay down naked in the bowl - recipes. Those are always the best ones. I follow a strict food policy. I mean, why eat it if it just tastes OK? Well my lovies.....this is that recipe.

Baked Potato Gratin...to DIE for!!!

2 lbs. russet potatoes, unpeeled and scrubbed
1 cup minced shallots
3 cups grated white cheddar cheese
2 teaspoons Kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups sour cream

Preheat the oven to 425 degrees.
Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes on the oven rack and bake until tender, about an hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
Preheat the oven to 350ºF.
Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and add the shallots, 2 cups of the cheese, Kosher salt and white pepper. Using your hands, gently toss the mixture together to combine. Fold in the sour cream.
Transfer the potato mixture to a 1 1/2-quart casserole dish. Sprinkle the remaining 1 cup of cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.