potatoes romanoff

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.