Ingredients
- 6 T butter at room temperature
- 5 lb yukon gold potatoes
- 1/3 c sour cream
- 4 oz cream cheese at room temperature
- 6 oz raclette or fontina, grated
- 1/2 c whole milk at room temperature
- salt and pepper
- 1/3 c olive oil
- 2 t minced garlic
- 16 sage leaves, coarsely chopped
- 2 T fresh chives, for serving
Directions
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eat oven to 375. Bake potatoes until done. Remove and let cool until cool enough to handle. Cut in half and scoop out flesh, reserving skins.
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Mash potatoes in a large bowl. Add butter, sour cream, cream cheese, half the cheese, milk and 2 t salt.
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Mix until smooth and add to baking dish, topped with remaining cheese.
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Slice potato skins into strips. On a baking sheet, toss with olive oil, garlic, sage and salt. Bake casserole on one rack and skins on another rack until cheese melts and skins are crisp and brown.
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Sprinkle roasted skins on casserole to serve.