Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff

from allrecipes.com
Dinner
125 min
370 kcal / serving

Chef John's potatoes Romanoff feature shredded potatoes fluffed up with sour cream and Cheddar cheese, Serve it as a holiday gratin or steak side dish.

Ingredients

  • 1 teaspoonbutter, or as needed
  • 3 largerusset potatoes, scrubbed
  • ¼ cupminced shallots
  • 3 teaspoonskosher salt
  • ½ teaspoonfreshly ground white pepper
  • 1 pinchcayenne pepper, or to taste
  • 2 ½ cupsgrated sharp white cheddar cheese
  • 1 ¾ cupssour cream

Directions

  1. 1

    Preheat the oven to 400 degrees F (200 degrees C).

  2. 2

    Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.

  3. 3

    Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.

  4. 4

    Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

  5. 5

    Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.

  6. 6

    Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.

  7. 7

    Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.

  8. 8

    Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.

  9. 9

    Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

Steakhouse Potatoes Romanoff Recipe | Only Recipes