potatoes romanoff

1 likes 2 comments Recipe by Lisa Evanoff

 POTATOES ROMANOFF of Lisa Evanoff - Recipefy

3 large russet potatoes, unpeeled

3/4 cup minced shallots

2 1/2 cups grated white cheddar cheese

2 tsp. kosher salt

1/4 tsp. freshly ground white pepper

1 1/2 cups sour cream

1. Preheat oven to 425 degrees.

2. Bake potatoes in oven until done—about an hour. Remove foil and let cool to room temperature. Put potatoes on a plate, cover with plastic wrap, and refrigerate overnight.

3. Grate potatoes, including skins. You can use a large box grater or a food processor. {I like the food processor!} Transfer grated potatoes to a bowl and sprinkle on shallots, 1 3/4 cup cheese, salt, and pepper.

4. Use your hands to gently toss together. {I guess you could stir–but you would miss all the fun. Go ahead, plunge those hands down in there!}

5. Then fold in sour cream.

6. Transfer mixture to a 1 1/2 quart gratin dish–don’t compress {or squash, or moosh, or squish}! Sprinkle the remaining cheese on top.

7. Bake at 350 degrees until the top is golden brown, about 30 minutes. Serves 6.

side dishes December 29, 2011 20:05

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