Ingredients
- 3 baking potatoes (about 2 pounds)
- canola oil
- 1 1/2 cups sour cream
- 1/4 cup finely chopped chives, plus extra for garnish
- 3 cloves garlic, pressed or minced
- 2 tablespoons grated onion (about 1/2 an onion)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 1/4 cups grated sharp Cheddar cheese, about 4 ounces
- 1 1/4 cups grated Gruyère cheese, or more Cheddar, about 4 ounces
Nutritional Information
Trans Fat: 0 grams
Fat: 33 grams
Calories: 467
Saturated Fat: 17 grams
Unsaturated Fat: 13 grams
Sodium: 655 milligrams
Sugar: 3 grams
Fiber: 2 grams
Carbohydrate: 24 grams
Protein: 19 grams
Directions
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.