This dish is wonderful with London Broil or flank steak. Avoid the bags of shredded cheese - they don't blend properly with the butter when melting. You can make it a day in advance and refrigerate...just bake it a bit longer.
Cheddar Cheese Potatoes
6 medium sized baking potatoes
2-1/2 cups grated sharp cheddar cheese
¼ cup (1/2 stick) butter
1 cup sour cream at room temperature
1/3 cup minced onion
Salt and freshly ground pepper
Boil potatoes until tender. Drain. Cool slightly; peel. Shred potatoes into a large bowl.
Preheat oven to 350 degrees. Butter an 8” square baking dish.
Cook 2 cups of the cheese and butter in a heavy small saucepan over low heat until almost melted, stirring constantly, 1 minute. Remove from heat. Stir in the sour cream and onion. Season with salt and pepper. Fold into potatoes. Pour into baking dish. Top with remaining ½ cup of cheddar cheese. Sprinkle with paprika. Bake for 30 minutes. Serves 6.
source: Bon Appetit
Thanks AnnZee, this sounds wonderful, almost like perogies without the wrapper.
A variation that comes to mind --- since I really like potato peels --- would be to bake the potatoes, then scoop them out, mix everything, then re-fill the potato skins and bake.
Yummy all in all!
I never thought of doing that - good idea!
Sorry Annzee but do you peel the potatoes, do you boil them in salted water. And 'sharp' is that what I would call 'Mature' Cheddar Cheese. As our cheese comes as 'Mild' 'Mature' and 'Extra Mature'. The 'Extra Mature almost takes the skin off your tongue, but damn tasty.
To cook you must be an optimist.
Boil the un-peeled potatoes in unsalted water. Place on cutting board to cool slightly...then peel and shred. I use New York Sharp cheddar cheese which probably is like your "Mature" (we also have Extra Sharp and that's a bit too bite-y for me). You'll get enough salt in the butter and the cheese but taste-test before serving to see if you need to salt:)