Potatoes Romanoff

Potatoes Romanoff’s origins can be traced back to the Strip House restaurants in New York and Las Vegas. Chef John Schenk based the recipe on the cheesy potato casseroles his mother used to make when he was a kid. The end effect looks like funeral potatoes were given a makeover.

Shredded potatoes and copious amounts of parmesan and white cheddar cheese are the foundation of this recipe, which is kept together by a creamy sour cream sauce. This is not diet food, but it is a delicious addition to huge family gatherings, especially over the holidays.

Potatoes Romanoff

You can vary the cheese in this recipe to suit your family’s preferences. We could picture a delicious pairing of sharp cheddar and asiago or Swiss and romano. The possibilities are endless, which is great because it means you can easily adapt this recipe to what you enjoy or what you already have on hand.

This recipe also includes 3 minced shallots, which elevates the meal to something a little more complicated. If you want to lessen the sharpness that shallots may contribute to any dish, reduce to 2 shallots, or sauté them for a few minutes before adding them to the potatoes so there is no rawness in the finished recipe.

Another tip I like to employ is to rinse and then drain chopped onions or shallots to reduce the intensity.To begin, roast three large russet potatoes for one hour, or until soft. Allow them to cool in the refrigerator for 4 hours or overnight. This may require some planning, but there is nothing easier than putting potatoes in the oven.

After the potatoes have cooled, shred them with a box grater. Then combine the potatoes, shallots, 1 3/4 cup cheddar cheese, salt & pepper, and sour cream. White pepper provides just the proper amount of spiciness for this creamy dish. Once everything is combined, pour the potatoes into an 8×8 baking dish or 1 1/2-quart oval casserole dish. Top with the remaining cheddar and parmesan and bake for 30 minutes, or until the top is golden brown.

The original potatoes Romanoff was frequently served with steak. You could finish with a salad. However, we also enjoy keeping a variety of potato recipes on hand for large events because potatoes are frequently the first thing to run out. You simply can’t go wrong with potatoes and cheese baked into a delicious casserole, no matter how you serve it.

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