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Posted by Denise on June 4, 2011
Moist, flavorful potatoes, sour cream and onion make Potatoes Romanoff a terrific side
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
Ingredients for Potatoes Romanoff
3 Large russet
potatoes, unpeeled and scrubbed
¾ cup minced onion or
2-1/2 cup shredded
white cheddar cheese
¼ ground white
1-1/2 cups sour
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
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
5. Gently fold in sour cream one half at a
time to make sure it is all mixed thoroughly.
6. Transfer entire mixture into a
baking or gratin dish. Do not press down, but transfer it gently so it stays fluffy. Sprinkle
remaining cheese on top.
7. Bake for 30 minutes or so until it is
golden brown on top and heated throughout.