Cheesy Shredded Potato Casserole
A rich and cheesy casserole made with tender shredded potatoes, sour cream, and sharp cheddar cheese. It’s baked until golden and bubbly, making it a crowd-pleasing comfort food!
Ingredients
- 3 large russet potatoes baked and chilled overnight
- 3 tablespoons salted butter
- ¼ cup diced shallot
- 1 clove garlic minced
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 ½ cups sour cream
- 2 ½ cups freshly shredded sharp white cheddar cheese divided
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F and grease a 2-quart baking dish.
- In a small pan, melt butter.
- Sauté shallot until translucent, about 4 minutes.
- Add garlic; cook 30 seconds. Remove from heat.
- Shred cooled baked potatoes using a box grater or food processor.
- In a large bowl, stir sour cream, salt, pepper, 2 cups cheddar, and sautéed shallot/garlic.
- Gently fold in shredded potatoes.
- See full steps with tips & photos → https://mischacrossing.com/cheesy-shredded-potato-casserole/
Notes
- Make-Ahead: You can prepare the casserole ahead of time by assembling it, then refrigerating it until ready to bake. If baking from the fridge, add an extra 10–15 minutes to the cook time.
- Variation: Add in some cooked bacon or sautéed spinach for extra flavor.