I have always hated the name but this is a really good casserole and side for holiday meals.
- 3 baking potatoes (about 2 pounds)
- canola oil
- 1 ½ cups sour cream
- ¼ cup finely chopped chives, plus extra for garnish
- 3 cloves garlic, pressed or minced
- 2 tablespoons grated onion (about 1/2 an onion)
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 ¼ cups grated sharp Cheddar cheese, about 4 ounces
- 1 ¼ cups grated Gruyère cheese, or more Cheddar, about 4 ounces
- Heat oven to 375 degrees. Rub potatoes lightly with oil, place on a baking sheet and bake 60 to 80 minutes, until just tender all the way through. Let cool and refrigerate overnight or up to 3 days. (Refrigeration gives the potatoes the right texture.)
- Heat oven to 350 degrees. In a large bowl, combine sour cream, chives, garlic, onion, salt and pepper. Using a box grater, coarsely grate potatoes with skins on. (Most of the skin will peel off; discard it.) Add grated potatoes to sour cream mixture, and gently toss to combine. Add 1 cup Cheddar and 1 cup Gruyère and mix gently. Transfer to an 8-by-8-inch-square baking dish. Sprinkle remaining cheese on top.
- Bake until hot, bubbly and lightly browned around the edges, 30 to 40 minutes. Let cool 10 minutes before serving, sprinkled with chives.