Why do the potato cubes in my casserole fall apart?

The potatoes were warm when you cut them. Warm baked russets crumble at the knife, while chilled ones slice into firm cubes. Bake the potatoes ahead and refrigerate them at least 2 hours, ideally overnight, before cubing.

Why did the cheese on top turn grainy?

Pre-shredded cheese is coated with anti-caking starch, which melts into a grainy layer. Shred a block of sharp cheddar yourself and melt it in two stages, covered first, then uncovered, and the top stays smooth and glossy.

How far ahead can I assemble twice baked potato casserole?

The potatoes can be baked 2 days ahead and kept whole in the refrigerator. The assembled casserole holds, covered, for 24 hours before baking. From the refrigerator it needs 35 minutes covered at 350 degrees, then 10 minutes uncovered with its toppings.

Can I freeze the assembled casserole unbaked?

Yes, for up to a month, tightly wrapped. Thaw overnight in the refrigerator and bake as directed. Leave the panko and shallot topping off before freezing and add it fresh at the uncovered stage, because frozen toppings thaw soggy.

Should I peel the potatoes for this casserole?

Only the mashed half gets peeled, by scooping. The cubed half keeps its skin, which turns faintly chewy in the bake, holds the cubes together and adds roasted flavor. Peeling everything gives a softer, paler casserole with less texture.

Twice Baked Potato Casserole, Made Ahead For Thanksgiving

Ingredients

Scale

4 pounds russet potatoes (about 8 medium)
1 tablespoon olive oil
1 teaspoon fine salt, plus more for the base
6 tablespoons unsalted butter, melted, plus 1 tablespoon for the topping
1 cup sour cream
4 ounces cream cheese, softened
1/2 cup whole milk, warmed
2 cups freshly shredded sharp cheddar cheese, divided
1 teaspoon garlic powder
1/2 teaspoon black pepper
3/4 cup panko breadcrumbs
1/2 cup crispy fried shallots
1/4 cup snipped fresh chives or sliced green onions

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Instructions

Heat the oven to 400 degrees F. Scrub the potatoes, dry them well, prick each one several times with a fork and rub with the olive oil and a pinch of salt.
Bake directly on the oven rack for 55 to 60 minutes, until a knife slides in with no resistance. Cool until you can handle them. For the cleanest cubes, refrigerate the baked potatoes at least 2 hours or overnight.
Cut half the potatoes into 3/4 inch cubes, skin on, and set aside. Scoop the flesh of the remaining potatoes into a large bowl, leaving the skins behind.
Add the melted butter, sour cream, cream cheese, warm milk, garlic powder, 1 teaspoon salt and the pepper to the scooped potato flesh. Mash until mostly smooth, with a few small lumps.
Fold in 1 1/2 cups of the cheddar, then fold in the potato cubes gently so they keep their shape.
Scrape into a greased 9 by 13 inch baking dish and smooth the top. At this point the casserole can be covered and refrigerated up to 24 hours.
Heat the oven to 350 degrees F. Scatter the remaining 1/2 cup cheddar over the top, cover the dish loosely with foil and bake 25 minutes (35 minutes if baking straight from the refrigerator).
Meanwhile, toss the panko with the remaining 1 tablespoon melted butter. Uncover the casserole, scatter the panko and the crispy shallots over the top and bake 10 minutes more, until the cheese bubbles at the edges and the top is deep gold.
Rest 10 minutes. Shower with the chives and serve hot.

Author: Chef Rita
Prep Time: 25 minutes
Cook Time: 1 hour 35 minutes

Nutrition

Serving Size: 1
Calories: 390
Sugar: 3
Sodium: 480
Fat: 22
Saturated Fat: 12
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 38
Fiber: 3
Protein: 9
Cholesterol: 55