Potatoes Romanoff

Potatoes Romanoff
!!Make the potatoes 1 day ahead of time!!
8 servings

3 very large russet potatoes (about 2 1/2 pounds)
1/4 to 1/3 cup minced shallots, raw, or sautéed for a milder flavor
3 teaspoons kosher salt (or 1 1/2 to 2 teaspoons fine salt)
1/2 teaspoon freshly ground white pepper, or freshly ground black pepper
pinch of cayenne
2 1/2 cups freshly grated sharp white cheddar cheese
1 3/4 cups sour cream

1. ONE DAY BEFORE SERVING Preheat the oven to 400F.
2. Scrub the raw potatoes very clean.
3. Poke them with a fork and wrap them in tin foil.
4. Bake in the oven for 1:15 or until tender.
5. When done baking, put them on a plate, wrap them in plastic wrap, and place them in the fridge overnight.

6. The next day, preheat your oven to 425
7. When the potatoes have completely cooled, grate them, skins and all, into a large mixing bowl.
8. Add the shallots, salt, and pepper and toss EXRTEMELY gently with two forks. (If you want cayenne, add it here)
9. Add the freshly grated cheddar cheese and toss gently again until just combined.
10. Add the sour cream and gently mix without compacting the potatoes.
11. Butter the bottom of a casserole dish.
12. Add the potatoes being extra careful not to compress them. Put them all in the dish, piled high, and then gently use the tip of a fork to help settle everything into the pan.
13. Bake for 30-35 minutes, or until browned and piping hot.

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