Equipment
Ingredients
Potatoes
- 1500 g russet potatoes, peeled and diced into 1.5cm cubes
- 15 g salt
Creamy Sauce
- 225 g cream cheese, room temperature
- 240 g sour cream
- 115 g unsalted butter, melted
- 6 g garlic powder
- 4 g onion powder
- 6 g salt
- 2 g black pepper
Cheese and Topping
- 250 g sharp cheddar cheese, freshly grated, divided
- 10 g fresh chives, finely chopped
Nutrition (per serving)
Method
Preheat oven to 175 C (350 F). Grease a 9x13 inch baking dish.
Place diced potatoes in a large pot, cover with cold water, and add the boiling salt. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes until tender but not falling apart. Drain well in a colander.
While potatoes boil, use a whisk and a mixing bowl to combine the softened cream cheese, sour cream, melted butter, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
Gently fold the drained potatoes and 150g of the grated cheddar cheese into the cream cheese mixture until evenly coated.
Spread the mixture evenly into the prepared baking dish. Top with the remaining 100g of cheddar cheese.
Bake uncovered for 30 to 35 minutes at 175 C (350 F) until the edges are bubbly and the cheese on top is melted and golden brown.
Remove from oven and let rest for 10 minutes before serving. Garnish with chopped fresh chives if desired.
Chef's Notes
- Always grate your own cheddar from a block. Pre-shredded cheeses are coated in anti-caking agents that prevent them from melting smoothly.
- For an extra layer of texture, you can top the casserole with 50g of crushed butter cracker crumbs or panko breadcrumbs during the last 15 minutes of baking.
- Ensuring the cream cheese is fully at room temperature is crucial. Cold cream cheese will result in an unpleasantly lumpy sauce.
- Dicing the potatoes to a uniform size ensures they cook evenly. A 1.5cm dice provides the ideal ratio of tender potato to creamy sauce.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Freeze unbaked or baked; texture may change slightly upon thawing.
Reheating: Reheat in a 175 C/350 F oven until warmed through, or microwave individual portions.
