A delightful twist on a classic potato dish, perfect for family gatherings or weeknight dinners.
Boil the potatoes in salted water until they are tender but not falling apart.
Ensure the potatoes are evenly sized for consistent cooking.
Drain the potatoes, let them cool slightly, and peel off the skins.
Use a towel to hold the hot potatoes while peeling to avoid burns.
Grate the potatoes into a large mixing bowl.
Grate directly into the bowl to minimize mess.
Slice the onion thinly and mix it with the grated potatoes.
Use a mandoline for evenly thin slices.
Season the mixture with salt, pepper, and nutmeg.
Taste the mixture to adjust seasoning as needed.
Mix in the sour cream and 1.5 cups of grated cheese.
Fold gently to keep the mixture light and airy.
Transfer the mixture to a greased baking dish and spread evenly.
Press lightly to create an even surface.
Top with the remaining cheese and sprinkle with paprika.
Distribute the cheese evenly for a uniform crust.
Bake in a preheated oven at 350°F for 45 minutes until golden and bubbly.
Check halfway through to ensure even cooking.
Let the casserole rest for 10 minutes before serving.
Resting allows the flavors to meld and makes serving easier.
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