Twice Baked Potato and Raclette Casserole
Ingredients
- 6 tablespoons unsalted butter, room temperature, plus more for dish
- 5 pounds Yukon Gold potatoes, scrubbed
- ⅓ cup sour cream
- 4 ounces cream cheese, room temperature
- 6 ounces raclette or fontina, grated (2 ½ cups)
- ½ cup whole milk, room temperature
- Kosher salt and freshly ground pepper
- ⅓ cup extra-virgin olive oil
- 2 teaspoons minced garlic (from 2 cloves)
- 16 small whole fresh sage leaves, or 8 large leaves, coarsely chopped
- 2 tablespoons finely chopped fresh chives, for serving
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