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Potatoes Romanoff

Posted by Denise on June 4, 2011

potatoes romanoff on plate best

Moist, flavorful potatoes, sour cream and onion make Potatoes Romanoff a terrific side dish.

 

This is a new recipe, one I couldn’t resist trying. And boy, it is good. We ate over half of it in one sitting until we were too full to eat any more. Believe it or not, I found the recipe in a recent Williams-Sonoma catalog. I altered it only a little based on our tastes.

It is easy to bake the potatoes the day before you need them while you are baking something else. I like to double up on tasks to be more efficient and energy conscience if at all possible. Make sure you wrap the potatoes before placing them in the refrigerator to chill overnight so they do not pick up any refrigerator tastes. The potatoes are so much easier to shred when they are chilled. Otherwise they fall apart too easily.

I would bet that you could use frozen pre-shredded hash brown potatoes (the raw ones) to save a little time, but we felt the whole dish is a little tastier and the potatoes were fluffier when using fresh ones we cooked and shredded ourselves.

 

 

Potatoes Romanoff

Serves 6

 

potatoes romanoff ingredients

 Ingredients for Potatoes Romanoff

 

Ingredients

3          Large russet potatoes, unpeeled and scrubbed

¾         cup minced onion or shallots

2-1/2   cup shredded white cheddar cheese

2          teaspoon salt

¼         ground white pepper

1-1/2   cups sour cream

 

Instructions:

 

1.    Scrub potatoes until clean. Using a sharp knife, pierce the potato skins in several locations per potato. Bake them in a 425 degree F oven for about one hour until tender.

2.    Let potatoes cool, then wrap them in plastic wrap and place in refrigerator overnight.

3.    Preheat oven to 3500 F.

4.    Using large holes in box grater or food processor, grate the potatoes including the skins. Put them in a bowl. Add the onion and 1-1/2 cup of the cheese, salt, and white pepper. Using your hands, gently mix together to combine.

shredded potatoes for potatoes romanoff

shredded white cheddar for potatoes romanoff

onions for potatoes romanoff

5.    Gently fold in sour cream one half at a time to make sure it is all mixed thoroughly.

 mixing potatoes romanoff ingredients

6.    Transfer entire mixture into a 1-1/2 quart baking or gratin dish. Do not press down, but transfer it gently so it stays fluffy. Sprinkle remaining cheese on top.

potatoes romanoff ready to bake

 

7.    Bake for 30 minutes or so until it is golden brown on top and heated throughout.

 potatoes romanoff on plate

 

 

potatoes romanoff baked

 

pizza

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