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Preheat an oven to 425ºF.
Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake 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.
The next day, 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, 1 ¾ cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.
Transfer the potato mixture to a 1 ½-quart gratin dish; do not compress. Sprinkle the remaining ¾ cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. Serves 6.
Recipe courtesy of Strip House.