Potatoes Romanoff
A rich, decadent steakhouse side dish. Baked potatoes are shredded and combined with cheese, sour cream, shallots, salt, pepper, and cayenne pepper to make this incredibly creamy and satisfying recipe.
Ingredients
- butter (1 teaspoon)
- russet potatoes (3 large)
- minced shallots (0.25 cup)
- kosher salt (3 teaspoons)
- freshly ground white pepper (0.5 teaspoon)
- cayenne pepper (1 pinch)
- grated sharp white Cheddar cheese (2.5 cups)
- sour cream (1.75 cups)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.
- Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
- Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.
- Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
- Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 370
- fat: 23 g
- sats: 14 g
- carbs: 29 g
- fibre: 3 g
- protein: 14 g
- salt: 0 g