How To Make Potatoes Romanoff
Try this rich and tummy-filling potatoes Romanoff recipe, made with sour cream and cheddar cheese, for a deliciously baked side dish.
Ingredients
- 2 lbs russet potatoes, (3 large or 4 medium)
- 1 shallot, (about 2 oz) large
- 2 cloves garlic
- 1 tbsp unsalted butter
- 10 oz sharp cheddar cheese, preferably white
- 1½ cups sour cream
- 2 tsp kosher salt
- ¼ tsp black pepper, freshly ground
Instructions
-
Arrange a rack in the middle of the oven and heat the oven to 425 degrees F.
-
Scrub and then wrap russet potatoes individually in aluminum foil. Pierce each potato all over with a fork. Place the potatoes directly on the oven rack and bake for about 1 hour until knife-tender. Let cool to room temperature, then refrigerate still wrapped in foil for at least 8 hours or overnight.
-
Heat the oven again to 425 degrees F. Meanwhile, finely chop the shallot and garlic cloves. Melt unsalted butter in a medium frying pan over medium heat. Add the shallots and cook for 3 to 4 minutes until softened. Add the garlic and cook for 1 to 2 minutes more until very tender. Scrape into a large bowl.
- Unwrap the potatoes and grate unpeeled on the large holes of a box grater into the bowl. Tear any large pieces of the potato skin up into smaller pieces.
-
Grate sharp cheddar cheese. Add 1½ cups of cheese to the bowl and reserve the remaining for topping. Add sour cream, kosher salt, and black pepper to the potatoes and gently stir together with a spatula until well-combined.
-
Transfer the mixture into an 8x11-inch baking dish and spread into an even layer. Sprinkle with the reserved cheese.
-
Bake for about 30 minutes until heated through, golden-brown, and the cheese on top is bubbling. If the top isn’t as browned, broil on High for 2 to 3 minutes. Let cool for 15 minutes before serving.
-
Serve and enjoy.
Nutrition
- :
- :
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
