lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, January 6, 2012

Potatoes Romanoff

potatoes romanoffOne of C's favorite restaurants is Strip House. When I saw this recipe in the side dish recipe swap on Christine's Kitchen Chronicles, I knew I had to try it.  These would be great for a dinner party or holiday because you bake the potatoes the night before.  I found the shallot flavor to be a bit intense, so I might reduce that next time I make it.  Grating the cooled potatoes was way easier than expected, but most of the skin did not grate along with the potato flesh.  Folding in the sour cream was a bit of a challenge, slow and steady is key.  I had sharp cheddar on hand, so that is what I used and I was very happy with it.  I bet it would be equally delicious with white cheddar as it originally called for.
Potatoes Romanoff

2 large russet potatoes, unpeeled and scrubbed
1/3 cup minced shallots (may reduce to 1/4 cup)
1 ½ cups grated white cheddar cheese (I used regular cheddar)
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 cup sour cream

Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350 degrees F. Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 cup of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions. Transfer the potato mixture to a 1 quart gratin dish; do not compress. Sprinkle the remaining ½ cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.
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Hezzi-D said...

There's little I like more then potatoes and cheese! These look awesome!

Jessy said...

YUM! This look delicious. I love the shallots!

Christine @ Christine's Kitchen Chronicles said...

Mmm these were so good! Thanks for the shout out :)

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