Step 1

Bake and Cool Potatoes (DAY BEFORE MAKING CASSEROLE). Preheat the oven to 400℉. Scrub and dry potatoes. Pierce each potato several times with the tines of a fork to allow steam to escape. Wrap each potato in aluminum foil and place them onto a rimmed baking sheet. Bake the potatoes until they are easily pierced with a knife, about 1 hour and 15 minutes. Let cool to room temperature, then unwrap the foil, place the potatoes into an airtight container and refrigerate until fully chilled, overnight is best.

Step 2

Prepare Oven and Baking Dish. Preheat the oven to 400℉ and generously grease a 2 quart baking dish with butter.

Step 3

Saute Shallot. In a small saucepan or skillet, melt 3 tablespoons of butter over medium low heat. Once melted add in the minced shallot and sauté, stirring often, until the shallot has softened and become translucent, about 3-4 minutes. Add 1 clove of minced garlic and sauté for 30-60 seconds, just to toast the garlic. Remove the pan from the heat.

Step 4

Grate Potatoes. Using a box grater or food processor, grate the cooled baked potatoes, with the skin still on. I recommend grating the potatoes after sautéing the shallots, that will give the shallots time to cool slightly before combining everything together.

Step 5

Combine Ingredients. In a large mixing bowl mix together 1 cup sour cream, 2 teaspoons kosher salt, ½ teaspoon white pepper, 2 cups of the cheddar cheese, and the shallot garlic mixture until well combined. Gently fold in the shredded potatoes, until just coated. Don’t overmix–you want the potatoes to still have texture.

Step 6

Assemble. Transfer mixture to the prepared baking dish, spreading it out with a gentle hand. Evenly top with the remaining ½ cup of the remaining cheddar and ½ cup grated parmesan cheese.

Step 7

Bake. Bake potato casserole for 25-30 minutes until golden brown. Remove from the oven and let rest for 10 minutes before serving. Top with minced chives if desired.