I’m fully aware that everyone is familiar with this marinated feta dish or prepares it in their own unique style, but this is how I prepare it because it makes a quick appetizer for uninvited guests who have just rung your doorbell. withstands refrigeration well.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 5 mins |
| Servings: | 8 |
Ingredients
- 1 teaspoon butter, or as needed
- 3 large russet potatoes, scrubbed
- ¼ cup minced shallots
- 3 teaspoons kosher salt
- ½ teaspoon freshly ground white pepper
- 1 pinch cayenne pepper, or to taste
- 2 ½ cups grated sharp white Cheddar cheese
- 1 ¾ cups sour cream
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Dotdash Meredith Food Studios
- Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
- Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.
- Dotdash Meredith Food Studios
- Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
- Dotdash Meredith Food Studios
- Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.
- DOTDASH MEREDITH FOOD STUDIOS
- You can use 1 1/2 to 2 teaspoons fine salt in place of the kosher salt. Ground black pepper can be used instead of white.
- If you do use shallots, note that a little will go a long way because they go in raw. Feel free to saute them in a little butter to take off the sharp, raw edge. Besides shallots, some thinly sliced green onions would be great, as would sauteed leeks, or even just finely minced yellow onions.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 14 g |
| Sodium | 979 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe was great. I didn’t have russet potatoes, so I used red skin potatoes. I cut them in half, then boiled them until they were done. I submerged them in cold water to cool. Once cool I shredded them and followed all the directions, EXCEPT I used half the salt and substituted onion powder for the shallots I didn’t have. Super yummy and tangy.
I made a few changes due to necessity, so that’s why I gave it 4 stars: I used leftover steak fries that hadn’t browned, about 3 cups shredded, so I halved the sour cream and shredded cheddar. I substituted yellow onions and omitted the cayenne. It turned out exactly like the picture! Next time I might add a drizzle of half + half, but all in all it was a tasty side dish for our grilled sausages.
Was going to make these for my husbands birthday but now unsure. I baked the potatoes yesterday now shredded them in my food processor with the shredding attachment and they just just crumbled. Still want to make these but unsure how they’d turn out like this. They have the texture like they went through a potato ricer. May try again another time
Always delicious!
This is the second time i made this. The first was 11 months ago.. it was part of my sons last super. I do like it and so did Justin…
Made as written except I used dried shallots which I had on hand. Served to guests and there was only a spoonful left. DH, who is usually blah about potato casseroles, raved and requested I make it again. I thought about substituting plain yogurt for the sour cream to save calories but glad I didn’t. They are worth it in this dish.
I love that so many folks have been flexible when making this delicious potato dish–I made a few alterations myself, using less salt, plenty of sauteed onion, and the pepper jack cheese recommended by another member. I do find it annoying that the potato amount is so non-specific. Looking at the pictures, I estimated that those potatoes were 10-12oz each, so when making half a recipe–only 2 of us here–I used 2 smaller russets, about 8 oz each. Another point–I get annoyed about recipes touted as either “restaurant quality” or “just as good as.” Folks forget that in order to add more flavor, restaurants often use way more fat and salt than home cooks want to put in a recipe. Most of the time, however, our home cooked food is better than average restaurant food! Point 3–never hurts to bake more potatoes than you plan to use as there are tons of terrific ways to use up leftover, er, made over, baked potato. They are great in potato salad, potato soup, home fries, casseroles, etc.
I have made several times and I like it with Gouda best. It freezes well, I make one for the freezer as well (unbaked).
Easy to make, but the level of salt was way more than tolerable. Will make again adding salt as I mix/toss the ingredients until it is more tolerable. Otherwise, this has all the makings of a great steak side.
These were great! I followed the recipe as written. Next time I’ll play a little and see what I can to to tailor them for my family.
Absolutely great recipe. Grilled some Tri_Tip and steamed Califlower. Family loved it! If I could,I’d give it 10 stars!
This recipe is a keeper. I don’t usually change items on recipes but I did not have enough sour cream so I used some buttermilk and plain yogurt to equal the amount. My family enjoyed this dish. I also decrease the salt by 1/2 tsp because others indicated it had too much. Great recipe
Made it twice now, everyone loves it!! Very delicious!
Great recipe! I microwaved the potatoes, used smaller russet, left them on the counter to cool. It didn’t take long. I used a hand crank grater, which went fast and did them when they still had a slight warmness. I then put them in the frig until I was ready to bake. I used a garlic, black pepper and salt blend and shook out over the dish like I would normally season something and a couple of shakes of cayenne. The recipe sounded like too much salt. I used 2 cups of cheese and 1 1/4 cups of sour cream.
Delicious! A perfect accompaniment to a good grilled steak!
Great taste but annoying to shred potatoes, seemed like a big mess of glob however it was a tasty glob! All members ate their share I’d make it again but maybe do a food processor for the shedding, thanks for recipe!
Really great recipe. I’ll be making this again soon..
This was delicious!! I made these as a side for our Valentines Day dinner last night and my husband was still talking about how good these potatoes were this morning lol. I baked three huge potatoes but only ended up using two of them for the dish and that was enough to fill my big oval Corningware baking dish up. Will be making these again!
Top notch! Been wanting to make this for quite a while and finally pulled the trigger. Followed recipe except I omitted cayenne and used scallions as I didn’t have shallots available. Wife and I thought it was awesome and definitely a do-again. Think the key is the gentle mixing. Beautiful presentation coming out of the oven!!
Very good. I needed to tweak it a bit. Some ingredients I didn’t have on hand or not enough, interchanged. eg: I had orange cheddar, green onion, put the milk in sour cream container to get every amt and shook. Did use
I absolutely loved it