This creamy cheesy potato bake is a delightful twist on the classic casserole, perfect for family dinners or potlucks.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Peel and boil the potatoes until tender, then mash them in a large mixing bowl.
Boil the potatoes until a fork easily pierces through them for the best texture.
In a saucepan, melt the butter over medium heat, then stir in 1.5 cups of the cheddar cheese until melted and smooth.
Stir continuously to prevent the cheese from sticking or burning.
Remove the saucepan from heat and mix in the sour cream, chives, salt, and pepper.
Mix thoroughly to ensure even distribution of flavors.
Fold the cheese mixture into the mashed potatoes until well combined.
Use a spatula to gently fold the mixture for a fluffy texture.
Transfer the mixture to a greased casserole dish and smooth the top.
Grease the dish well to prevent sticking.
Cover the dish with foil and bake for 25 minutes.
Covering the dish helps retain moisture during baking.
Uncover, sprinkle the remaining cheddar cheese on top, and bake until the cheese is melted and bubbly.
For a golden crust, broil for an additional 2 minutes.
Serve warm and enjoy your creamy cheesy potato bake.
Garnish with extra chives for a fresh touch.
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