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Name: Strip House Potatoes Romanoff
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 large Russet potatoes about 2 lbs. unpeeled and scrubbed; 3/4 cups Shallots minced; 2 1/2 cups White Cheddar cheese grated; 2 teaspoons Kosher Salt; 1/4 teaspoon Ground White pepper; 1 1/2 cups Sour cream

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INGREDIENTS

3 large Russet potatoes ; about 2 lbs. unpeeled and scrubbed
3/4 cups Shallots ; minced
2 1/2 cups White Cheddar cheese ; grated
2 teaspoons Kosher Salt
1/4 teaspoon Ground White pepper
1 1/2 cups Sour cream

Servings

INSTRUCTIONS

1. Preheat oven to 425.

2. Wrap each potato in aluminum foil and pierce several times with a fork.

3. Place the potatoes directly on the oven rack and bake until tender, about 1 hour.

4. Remove the foil and let the potatoes cool to room temperature.

5. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350.

1. Using the large holes of a box grater, grate the potatoes, including the skins.

2. Transfer to a bowl and sprinkle with the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top.

3. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.

4. Transfer the potato mixture to a 1 1/2 quart grtin dish. DO NOT COMPRESS.

5. Sprinkle the remaining 3/4 cup cheese on top.

6. Bake until the potatoes are hot and the cheese is golden brown. (about 30 minutes.)

NOTES

EBAKE POTATOES THE DAY BEFORE.

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Strip House Potatoes Romanoff

3 large Russet potatoes about 2 lbs. unpeeled and scrubbed
3/4 cups Shallots minced
2 1/2 cups White Cheddar cheese grated
2 teaspoons Kosher Salt 
1/4 teaspoon Ground White pepper 
1 1/2  cups Sour cream

1.  Preheat oven to 425.
2. Wrap each potato in aluminum foil and pierce several times with a fork.
3.  Place the potatoes directly on the oven rack and bake until tender, about 1 hour.
4.  Remove the foil and let the potatoes cool to room temperature.
5.  Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350.
1.  Using the large holes of a box grater, grate the potatoes, including the skins.
2.  Transfer to a bowl and sprinkle with the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top.
3.  Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.
4.  Transfer the potato mixture to a 1 1/2 quart grtin dish.  DO NOT COMPRESS.
5.  Sprinkle the remaining 3/4 cup cheese on top.
6.  Bake until the potatoes are hot and the cheese is golden brown.  (about 30 minutes.)

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Nutrition

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Serving Size: 1 Serving (304g)
Recipe Makes: 6 Servings

Calories: 440
Calories from Fat: 212 (48%)

Amt Per Serving		% DV

	Total Fat 23.6g	31 %
	Saturated Fat 14.9g	74 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 0.8g
Cholesterol 74.6mg		23 %
Sodium 773.9mg		27 %
Potassium 945.9mg		25 %
Total Carbohydrate 39.3g		12 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 36.9g
Protein 19.4g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 440

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