09 March, 2012

Potatoes Romanoff | Tasty Kitchen

Potatoes Romanoff ingredients
Makes 6 servings
3 whole large Russet potatoes, unpeeled
0.75 cup minced shallots
2.50 cups grated white Cheddar cheese (divided use)
2 tsp Kosher salt
0.25 tsp freshly ground pepper
1.50 cups sour cream

Green onions, thinly sliced or
Chopped chives

Advance preparation
The day before serving, preheat oven to 425ºF.

Wrap potatoes in aluminum foil; bake on a pan in the oven until softened, about one (1) hour. 

Remove foil; cool to room temperature and place on a plate. Cover with plastic wrap and refrigerate overnight.

Assemble casserole on serving day
Use a box grater or food processor to grate the chilled potatoes (skins included); transfer to a bowl. Add the shallots, 1.75 cups cheese, salt and pepper; gently toss together. Fold in sour cream.

Bake and serve
Transfer potato mixture to a 1.5-quart gratin dish, making sure that you don’t compress it. Sprinkle remaining cheese on top. Bake at 350ºF until the top is golden brown, about thirty (30) minutes.

Serve warm.

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