4 large Russet potatoes
1 cup minced shallot
3 1/2 cups grated white sharp Cheddar cheese
2 teaspoons kosher salt
1/4 teaspoon freshly ground white pepper
1 cup sour cream
3/4 cup minced and fried pancetta
1 cup butter melted to the consistency of cream cheese
Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake at 425 until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
Preheat the oven to 350ºF.
Using the large holes of a box grater, grate the potatoes, including the skins.
Transfer to a bowl and sprinkle the shallots, pancetta, 2.25 cups of the cheese, the salt and white pepper on top.
Taste a spoonful at this time to test for salt. Using your hands, gently toss the mixture together to combine, then fold in the sour cream and butter in 2 additions.
Transfer the potato mixture to pre greased individual gratin dishes; do not compress. Sprinkle the remaining cheese on top.
Bake until the potatoes are hot and the cheese is golden brown, about 30 -45minutes. Broil for a few minutes at end to get a crust on the cheese. Serves 6 hungry boys.
Variations on an original Strip House recipe .
This requires potatoes cooked the day before to facilitate grating
