Hashbrown Casserole, But Make It Extra

You know you only go to Cracker Barrel for two things - the hashbrown casserole and old timey candy. This is not a dupe of their casserole, but it is A hashbrown casserole. The fancy comes in from shallots because only pretentious people use shallots.

1 tsp butter, or as needed

3 large russet potatoes, scrubbed

1/4 cup minced shallots

3 tsp kosher salt

1/4 tsp ground white pepper

1 pinch cayenne pepper 

2 & 1/2 cups grated sharp white cheddar cheese

1 & 3/4 cups sour cream

Preheat oven to 400 degrees F.

Poke holes into potatoes using a fork or knife. Wrap each potato in aluminum foil and place on a baking sheet. Bake in the preheated oven about an hour and 15 minutes or until the potatoes can be easily pierced with a knife.

Let potatoes cool to room temp. Then cover them with plastic wrap and refrigerate them until completely chilled, preferably overnight.

Preheat oven to 425 degrees F. Butter a 9 x 9 casserole dish.

Leave the skin on the potatoes and shred them into a bowl using a cheese grater. Add shallots to the shredded potatoes and season with salt, white pepper, and cayenne. Toss with 2 forks until well combined.

Add shredded cheddar and sour cream and mix well.

Transfer the mixture to your buttered casserole dish, patting it down slightly. Bake in the preheated oven until top is browned, about 35 minutes.