Potatoes Romanoff
Aug 17, 2024 1:17:43 GMT -5
Post by maybetoday on Aug 17, 2024 1:17:43 GMT -5
Potatoes Romanoff
Prep 10minutes
Cooling Time 30minutes
Cook 1 hour 35minutes
Total 2 hours 15 minutes
Ingredients
▢3 large russet potatoes
▢1 small shallot (finely diced)
▢2 cups sharp cheddar cheese (shredded)
▢1½ cup sour cream
▢salt and pepper (to taste)
▢1 tablespoon butter (for greasing the dish)
▢2 tablespoons chives (chopped, for garnish)
Instructions
Preheat your oven to 400°℉ (200℃). Prick the potatoes with a fork several times and bake directly on the oven rack for about an hour, or until they're cooked through and the skins are crispy. Allow them to cool completely.
Once the potatoes have cooled, grate them (with the skin on) into a large mixing bowl.
Add the diced shallot, shredded cheddar cheese (reserve a small amount for the topping), sour cream, and a good pinch of salt and pepper. Gently mix everything together until well combined.
Lower your oven temperature to 350℉ (175℃). Butter a baking dish and add the potato mixture. Spread it out evenly, then top with the reserved cheese. Bake for about 30-35 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it cool slightly. Sprinkle the chopped chives over the top before serving.
Notes
Potato Choice: Russet potatoes are ideal for their fluffy texture. If they aren’t available, Yukon Gold potatoes can be a good substitute.
Cooling Time: Allow the baked potatoes to cool completely before grating. This helps maintain their texture and makes them easier to handle.
Cheese Choice: Sharp cheddar cheese adds a rich, tangy flavor. Feel free to experiment with different types of cheese like Gruyère or a mix of cheddar and mozzarella for varied flavors.
Seasoning: Adjust the salt and pepper to your taste. Remember, the cheese already adds some saltiness.
link
Prep 10minutes
Cooling Time 30minutes
Cook 1 hour 35minutes
Total 2 hours 15 minutes
Ingredients
▢3 large russet potatoes
▢1 small shallot (finely diced)
▢2 cups sharp cheddar cheese (shredded)
▢1½ cup sour cream
▢salt and pepper (to taste)
▢1 tablespoon butter (for greasing the dish)
▢2 tablespoons chives (chopped, for garnish)
Instructions
Preheat your oven to 400°℉ (200℃). Prick the potatoes with a fork several times and bake directly on the oven rack for about an hour, or until they're cooked through and the skins are crispy. Allow them to cool completely.
Once the potatoes have cooled, grate them (with the skin on) into a large mixing bowl.
Add the diced shallot, shredded cheddar cheese (reserve a small amount for the topping), sour cream, and a good pinch of salt and pepper. Gently mix everything together until well combined.
Lower your oven temperature to 350℉ (175℃). Butter a baking dish and add the potato mixture. Spread it out evenly, then top with the reserved cheese. Bake for about 30-35 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it cool slightly. Sprinkle the chopped chives over the top before serving.
Notes
Potato Choice: Russet potatoes are ideal for their fluffy texture. If they aren’t available, Yukon Gold potatoes can be a good substitute.
Cooling Time: Allow the baked potatoes to cool completely before grating. This helps maintain their texture and makes them easier to handle.
Cheese Choice: Sharp cheddar cheese adds a rich, tangy flavor. Feel free to experiment with different types of cheese like Gruyère or a mix of cheddar and mozzarella for varied flavors.
Seasoning: Adjust the salt and pepper to your taste. Remember, the cheese already adds some saltiness.
link
