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Potatoes Romanoff
Potatoes Romanoff has shredded baked potatoes in a zesty mixture of shallots, sour cream and horseradish – all topped with cheddar cheese and baked until golden brown and crispy on top.
Ingredients
4 medium Russet potatoes (about 2 1/2 – 3 pounds)
3 tablespoons butter
3/4 cup chopped shallots
1 tablespoon fresh garlic, minced
1 1/2 cups full fat sour cream
1/2 cup mayonnaise
8 ounces good quality sharp white cheddar cheese, shredded and divided (don’t buy preshredded)
3/4 cup freshly grated Parmesan cheese, divided
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon prepared horseradish (optional, but it gives the dish a nice kick)
Pinch of cayenne pepper
Instructions
- The day prior to serving, wrap each potato in foil and bake at 425 degrees F. for about 50-60 minutes or until tender but firm. You want the potatoes to be a bit undercooked since they will cook further in the casserole. Refrigerate overnight.
- The day of serving, preheat the oven to 375 degrees F.
- Butter a 2-quart casserole dish. Ours was 12x8x3 inches.
- Remove foil and grate each skin-on potato on the large holes of a box grater into a large bowl.
- Place shallots and butter in a saute pan and cook for three minutes on medium. Add garlic and cook for one more minute. Set it aside.
- In a medium bowl, place the sour cream, mayonnaise, all but ½ cup of the cheddar and all but ¼ cup of the Parmesan. Set those two cheeses aside to top the casserole before baking. The amount of cheddar going into the mixture is about three cups and about ½ cup of Parmesan. The remainder goes over the top before baking.
- Stir in the salt, pepper, lemon juice, optional horseradish, and the cayenne pepper into the medium bowl with the mixture.
- Add this mixture to the shredded potatoes along with the shallot mixture. Taste and add more salt if needed.
- Scrape into the buttered casserole dish and use a fork to rough-up the top.
- Sprinkle on the reserved cheddar and Parmesan cheeses and bake for 45 – 60 minutes or until the internal temperature reaches at least 145 degrees F when poked with a probe thermometer. Ours took 50 minutes. If your casserole dish is not as deep as our three inch deep dish, your baking time will be less.
- Place under the broiler to brown and crisp the top. Up to you on how brown and crisp you like it. We liked the cheese extra crispy on top.
- Serve immediately.
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Find it online: https://www.afamilyfeast.com/potatoes-romanoff/
