Still searching for what to cook ?

Name: Strip House Potatoes Romanoff
Prep time: 30 min
Cook 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

Find the most delicious recipes here

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.

Alert editor

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.)

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


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

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe